📝 About This Recipe
Transport your senses to the bustling markets of Cusco with this iconic Peruvian street food classic. Choclo con Queso features the magnificent, giant-kerneled white corn of the Sacred Valley, prized for its chewy texture and nutty sweetness. Simmered in a fragrant bath of anise and lime and served with thick slabs of salty Andean-style cheese, it is a masterclass in the beauty of simple, high-quality ingredients.
🥗 Ingredients
The Corn and Poaching Liquid
- 4 ears Peruvian Choclo (fresh or frozen, husks removed)
- 2 tablespoons Granulated Sugar (to enhance the natural sweetness)
- 1 teaspoon Anise Seeds (provides the traditional aromatic profile)
- 1/2 piece Key Lime (kept whole to prevent the kernels from darkening)
- 1/2 cup Whole Milk (adds richness to the poaching liquid)
- 8-10 cups Water (enough to fully submerge the corn)
The Cheese and Garnish
- 12 ounces Queso Fresco or Queso Paria (cut into 1/2-inch thick rectangular slabs)
- 2 tablespoons Fresh Cilantro (finely chopped for garnish)
- 1 tablespoon Huacatay (Peruvian Black Mint) Paste (optional, for an authentic herbal kick)
- 1 pinch Sea Salt (to taste)
Optional Accompaniment (Salsa de Ají)
- 2 tablespoons Ají Amarillo Paste (mild Peruvian yellow chili)
- 1 teaspoon Vegetable Oil
- 1 teaspoon Lime Juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by preparing the choclo. If using frozen corn, allow it to thaw slightly. Trim the ends of the cobs so they fit comfortably in your large stockpot.
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2
Fill a large stockpot with approximately 8-10 cups of water, leaving enough room so it doesn't overflow when the corn is added.
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3
Add the sugar, anise seeds, and the half lime to the water. The lime juice prevents the kernels from turning yellow, keeping them a beautiful pearly white.
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4
Pour in the half cup of milk. This is a secret chef's trick in Peru to ensure the kernels remain tender and develop a creamy mouthfeel.
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5
Bring the liquid to a rolling boil over high heat.
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6
Carefully lower the ears of corn into the boiling water using tongs. Ensure they are completely submerged.
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7
Reduce the heat to medium-high and simmer. Do not add salt to the water at this stage, as salt can make the large kernels tough.
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8
Cook the corn for 20-25 minutes. Test for doneness by piercing a kernel with a fork; it should be tender but still have a distinct, chewy resistance (al dente).
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9
While the corn cooks, slice your Queso Fresco into generous, thick slabs. In Peru, the cheese-to-corn ratio is almost 1:1!
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10
If making the optional Ají sauce, whisk the Ají Amarillo paste with a teaspoon of oil and lime juice in a small bowl until smooth.
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11
Once the corn is tender, turn off the heat. Use tongs to remove the ears from the liquid and drain them briefly on a wire rack or paper towel.
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12
For a traditional presentation, you can serve the cob whole, or cut each ear into 3 large chunks.
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13
Place the warm corn on a plate and immediately place the cheese slabs next to or on top of it so the residual heat slightly softens the cheese.
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14
Sprinkle a tiny pinch of sea salt over the corn and garnish with chopped cilantro and a dollop of Huacatay paste if desired.
💡 Chef's Tips
Use authentic Peruvian Choclo found in the frozen section of Latin markets; standard sweet corn is too soft and sugary for this specific dish. Never salt the boiling water, as the high starch content of choclo reacts by toughening the outer skin of the kernel. If you cannot find Queso Paria, a mild Feta soaked in water for 30 minutes (to remove excess salt) or a firm Halloumi are excellent substitutes. Adding a few corn husks to the boiling water can impart an even deeper earthy aroma to the kernels. To store leftovers, remove kernels from the cob and sauté them with the cheese the next day for a quick 'Solterito' inspired snack.
🍽️ Serving Suggestions
Pair with a cold glass of Chicha Morada (Peruvian purple corn drink) for the ultimate cultural experience. Serve alongside a small bowl of Huacaína sauce for those who enjoy a creamy, spicy dip. Follow this appetizer with a classic Lomo Saltado or Ceviche for a complete Peruvian feast. Offer a side of toasted 'Cancha' (crunchy corn nuts) to provide a textural contrast to the soft, chewy choclo. Enjoy as a mid-afternoon 'merienda' or snack, just as it is served in the Andes.