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. I started with a traditional Creole maque choux, but instead of sweet corn I used Peruvian choclo. The end result? Choclo maque choux!
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 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 cannot wait to make this again. It was fantastic. Also try my more authentic dish, choclo cumino.
Choclo Maque Choux
- 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
- 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.
Nutritional values are approximate.