Choclo Maque Choux Archives

I decided to try my hand at food fusion, combining ideas from two different cuisines: Peruvian and Creole. Oh how I was so more than pleased with the result! I started with a traditional Creole maque choux, but instead of sweet corn I used Peruvian choclo. The end result? Choclo maque choux!

Much Different Than You’d Expect

Choclo is not like the sweet corn we are used to in the US. The kernels are huge. Like finger-nail big. They are very also starchy, and have a thicker pericarp, or outer layer (I looked that up). And last, they aren’t sweet.

The Sauce Makes This Dish

The sauce in maque choux is so delicious. It almost looks like mac-and-cheese, but there’s definitely not any cheese in this wonderful dish. It’s creamy and sweet, but not too sweet thanks to some hot sauce. And there’s a nice crunchy ‘pop’ as you bite into the huge choclo kernels.

I like to use my good ole trusty Dutch oven to make this choclo dish and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

I cannot wait to make this again. It was fantastic. Also try my more authentic dish, choclo cumino.

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5 from 1 vote

Choclo Maque Choux

I decided to try my hand at food fusion, combining ideas from two different cuisines: Peruvian and Creole. I was more than pleased with the result.

Course Side

Cuisine American

Keyword corn, Peruvian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 213kcal

Author Mike

Ingredients

2 ½ cups choclo you can substitute sweet corn
2 tablespoons unsalted butter divided
2 tablespoons vegetable oil
1 small onion minced
2 tablespoons sugar
½ teaspoon hot sauce plus more for serving
½ cup chicken broth
⅓ cup heavy cream
1 egg lightly beaten

Instructions

Add 1 tablespoon of the butter and all of the oil to a large skillet over medium-high heat and melt the butter.
Add the corn, onion, sugar, and hot sauce.
Let the corn cook until it is almost tender and it starts to turn golden brown, forming a light crust in the bottom of the pan.
Stir in the broth, scraping up any bits off the bottom of the pan.
Add the remaining butter and all of the cream. Stir.
Cook, stirring, for 5 more minutes at a slow simmer until most of the liquid has evaporated.
Remove from heat and stir in the egg until it is cooked
Serve with hot sauce.