Peruvian Choclo con Queso
The Quirky Foodster Team
Ingredients
- Choclo (large-kernel corn) cobs, or substitute regular corn cobs — 4
- Queso fresco, sliced — 150 g (5 oz)
- Salt — to taste
Method
- Boil the corn cobs in salted water for 20–25 minutes until tender (choclo takes longer than standard sweet corn due to its larger kernels).
- Drain well.
- Serve each cob alongside a generous slice of queso fresco.
Introduction: Large-kernel Peruvian corn served simply with fresh cheese, a beloved and satisfying side dish showcasing the country's distinctive corn variety.
Cultural Background: Choclo, Peru's large-kerneled corn variety, is treasured across the country, and pairing it simply with a slice of fresh cheese is one of the most traditional, unadorned ways it's enjoyed.
Tips: Choclo has larger, starchier kernels than standard sweet corn and benefits from a longer boiling time to become tender. Serve immediately while the corn is still warm, so the cheese softens slightly against it.
Variations: Serve with a spoonful of aji sauce on the side for those who enjoy heat. Cut the kernels off the cob and toss with cubed cheese for an easier-to-eat version.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat by steaming briefly, or in a microwave with a splash of water.
FAQs:
Q: What is choclo?
A: A distinctive Peruvian corn variety with very large, starchy kernels, different from standard sweet corn.
Q: Can regular corn be substituted?
A: Yes, though the texture and flavour will differ somewhat from authentic choclo.
- Choclo (large-kernel corn) cobs, or substitute regular corn cobs — 4
- Queso fresco, sliced — 150 g (5 oz)
- Salt — to taste
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