Rachael Ray's Avocados With Creamy Maque Choux

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 1/2 red onion, chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 small red bell pepper, seeded and chopped
• 4 ears fresh corn on the cob, husked
• 1 dash sugar
• 1 dash cayenne pepper
• 1 dash salt
• 2 tablespoons butter
• 2 ripe avocados
• 1 lime, juice of
• coarse salt

Recipe

• 1 heat a skillet over moderate heat.
• 2 add the olive oil, onion, jalapeno and bell pepper, and saute 2 or 3 minutes.
• 3 working on a plate to catch the milky juices, scrape corn off the cob.
• 4 break up kernels and pour into the skillet.
• 5 combine with peppers and onions.
• 6 season with sugar, cayenne and salt.
• 7 when mixture bubbles, reduce heat to a simmer.
• 8 cut butter into pieces, stir into corn mixture, and simmer until creamy, 5 to 7 minutes.
• 9 cut the avocados in half lengthwise and remove the pits.
• 10 squeeze lime over the avocados to keep them from browning and season with a little coarse salt.
• 11 fill the avocado with maque choux, allowing the corn to spill down and over the sides.
• 12 the ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers.
• 13 great served with tilapia, or other fresh fish.