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Sides

Ecuadorian Choclo con Queso

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
10 min
Prep
30 min
Cook

Ingredients

  • 4 Large ears choclo (Andean corn) or substitute sweetcorn, husked
  • 1.5L (6 cups) Water
  • 1 tsp Salt
  • 1 tsp (optional, traditional flavouring) Aniseed
  • 250g (2 cups) Queso fresco, sliced or crumbled

Method

  1. Bring water to a boil with salt and aniseed, if using.
  2. Add the corn ears and simmer for 25-30 minutes (fresh sweetcorn will need less time, about 10-12 minutes) until the kernels are tender.
  3. Remove the corn and drain well.
  4. Cut each ear into 2-3 pieces and arrange on a serving plate.
  5. Serve warm with slices or crumbles of queso fresco alongside or on top.

Introduction: Choclo con queso — large-kernel Andean corn served with fresh cheese — is one of the simplest and most enduring Ecuadorian sides, showcasing the country's giant white corn variety grown at altitude in the highlands.

Cultural Background: Choclo con queso — large-kernel Andean corn served with fresh cheese — is one of the simplest and most enduring Ecuadorian sides, showcasing the country's giant white corn variety grown at altitude in the highlands. It commonly accompanies ceviche, soups and grilled meats across the Sierra region.

Tips: Authentic Andean choclo has much larger, starchier kernels than standard sweetcorn and needs a longer cooking time to become tender — adjust cooking time to the corn variety you can source.

Variations: Some cooks serve choclo con queso with a small side of ají hot sauce, or use it as a base for street-food style toppings like mayonnaise and hot sauce. Already vegetarian; substitute a dairy-free cheese alternative for a vegan version.

Storage: Refrigerate boiled corn for up to 3 days in an airtight container.

Reheating: Reheat by steaming for a few minutes or in the microwave until warmed through.

Nutrition: Approx. 220 kcal, 9g protein, 8g fat, 28g carbohydrates per serving.

FAQs:

Q: What is choclo?

A: Choclo is a large-kernel Andean corn variety, distinct from standard sweetcorn, prized for its starchy, chewy texture.

Q: Can I use frozen corn instead?

A: Fresh ears are traditional, but frozen large-kernel corn (if available) can be simmered similarly with a slightly reduced cooking time.

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