Choclo Maque Choux

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!

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!

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

Choclo Maque Choux
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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 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
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
  • 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.

Nutrition

Calories: 213kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 98mg | Potassium: 194mg | Fiber: 2g | Sugar: 7g | Vitamin A: 521IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg

Nutritional values are approximate.

Choclo al Cumino

I am a big fan of choclo. It’s a corn from the Andes of Peru. It’s not like the sweet corn you normally find here in the US. In fact, it’s not sweet at all. The kernels are instead very large and very starchy, almost like hominy. This choclo al cumino really accentuates the unique flavor of the corn, with a hint of lime and cumin. It’s a fantastically fresh and light side dish.

Choclo al Cumino

Finding Choclo

You can find the choclo to make choclo al cumino in some South American specialty food stores. Usually it’s frozen and off the cob, but you can also find it on the cob. In Peru, it isn’t uncommon to find street vendors selling boiled choclo-on-the-cob, specially when you are in the Andes.

Another favorite choclo dish of mine (though not authentic Peruvian cuisine) is my choclo maque choux.

Choclo al Cumino
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5 from 1 vote

Choclo al Cumino

I am a big fan of choclo. It’s a corn from the Andes of Peru. It’s not like the sweet corn you normally find here in the US. In fact, it’s not sweet at all. 
Course Side
Cuisine Peruvian
Keyword corn, Peruvian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 391kcal

Ingredients

Instructions

  • Bring a small pot of water to a boil. Add just enough water to cover the cobs or the lose kernels.
  • Add the corn and sugar and boil 3-5 minutes or until the kernels are tender. Drain. If using choclo-on-the-cob cut kernels from the cobs.
  • Melt the butter in a medium saucepan over medium heat.
  • Add the corn, half of the cumin, and salt and pepper to taste.
  • Stir and heat through.
  • Squeeze the lime over the corn.
  • Serve sprinkled with the remaining cumin.

Nutrition

Calories: 391kcal | Carbohydrates: 27g | Protein: 4g | Fat: 33g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 23mg | Potassium: 330mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1162IU | Vitamin C: 16mg | Calcium: 45mg | Iron: 2mg

Nutritional values are approximate.