📝 About This Recipe
This elevated interpretation of a Peruvian street classic elevates the humble Choclo—a giant-kernelled Andean corn—into the realm of fine dining. The dish features tender, milk-poached kernels bathed in a luxurious, silky Huancaina sauce made from sun-ripened Aji Amarillo peppers and artisanal queso fresco. Accents of salty Botija olive 'soil' and fresh micro-herbs provide a contemporary textural contrast to the buttery, nutty sweetness of the corn.
🥗 Ingredients
The Choclo Poach
- 2 large ears Choclo (Peruvian Large-Kernel Corn) (husks removed, silk cleaned)
- 2 cups Whole Milk (for poaching)
- 1 tablespoon Granulated Sugar
- 2 pieces Anise Stars (to infuse the poaching liquid)
- 1 teaspoon Key Lime Juice (to keep the corn bright white)
Velvet Huancaina Sauce
- 1/2 cup Aji Amarillo Paste (freshly blended or high-quality jarred)
- 200 grams Queso Fresco (crumbled)
- 3/4 cup Evaporated Milk (chilled)
- 4-6 pieces Saltine Crackers (to achieve the perfect emulsion)
- 2 tablespoons Neutral Oil (Grapeseed)
- 1 clove Garlic (confit or lightly sautéed)
Garnish and Texture
- 1/2 cup Botija Olives (pitted and dehydrated to create 'soil')
- 4 pieces Quail Eggs (soft-boiled for exactly 2 minutes and 15 seconds)
- 1 handful Micro-Cilantro (for freshness)
- 1 pinch Smoked Paprika (for dusting)
👨🍳 Instructions
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1
Prepare the Botija 'soil' by finely chopping the pitted olives and spreading them on a silicone mat. Dehydrate in an oven at 200°F (95°C) for 45 minutes until crumbly, then set aside.
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2
In a large pot, combine the whole milk, sugar, anise stars, and lime juice. Bring to a gentle simmer over medium heat.
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3
Add the Choclo ears to the simmering milk bath. Cover and cook for 20-25 minutes until the kernels are tender but still offer a slight 'pop' when bitten.
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4
While the corn cooks, prepare the sauce. In a small pan, sauté the garlic and aji amarillo paste in oil for 3 minutes to release the aromatics.
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5
Transfer the sautéed mixture to a high-speed blender. Add the queso fresco, evaporated milk, and saltine crackers.
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6
Blend on high until the sauce is completely smooth and glossy. It should be thick enough to coat the back of a spoon; add an extra cracker if it is too thin.
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7
Pass the Huancaina sauce through a fine-mesh sieve (chinois) to ensure a five-star silkiness. Keep at room temperature.
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8
Boil the quail eggs in salted water for 2 minutes and 15 seconds, then immediately shock in an ice bath. Peel carefully and slice in half lengthwise.
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9
Remove the corn from the poaching liquid. Using a sharp knife, carefully shave the kernels off the cob in 'planks' to maintain a beautiful presentation.
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10
To plate, spoon a generous circular pool of Huancaina sauce in the center of a wide, shallow bowl.
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11
Arrange the warm corn kernels atop the sauce in a neat mound or linear fashion.
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12
Place two halves of a quail egg around the corn. Sprinkle the olive 'soil' over the dish for a striking color contrast.
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13
Finish with micro-cilantro and a microscopic dusting of smoked paprika for a final aromatic touch.
💡 Chef's Tips
Always use Choclo (large kernel corn) rather than sweet corn; the texture is starchy and unique to the Andes. To achieve the smoothest sauce, ensure your evaporated milk is cold when blending to help emulsify the fats. If you cannot find Botija olives, Kalamata olives are a suitable substitute for the 'soil' component. Poaching the corn in milk and anise is a traditional secret that enhances the natural nuttiness of the grain. Do not boil the Huancaina sauce after blending, as the cheese may separate and lose its velvety texture.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Torrontés or a dry Riesling to cut through the creamy sauce. Serve as an elegant starter before a main course of Lomo Saltado or Grilled Octopus. Accompany with a side of 'Cancha' (toasted corn) for an extra layer of textural contrast. A chilled Pisco Sour with a dash of Amargo Chuncho bitters is the quintessential cocktail pairing.