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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 minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 6
Calories 213kcal
Author Mike
- 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.
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