📝 About This Recipe
Transport your senses to the high-altitude markets of Cusco with this quintessential Peruvian street food classic. This dish features 'Choclo,' the legendary giant-kernel Andean corn, prized for its chewy texture and subtle sweetness, paired perfectly with the salty, creamy tang of traditional mountain cheese. Simmered with anise and sugar to enhance its natural flavors, it is a rustic yet sophisticated celebration of Peru's rich agricultural heritage.
🥗 Ingredients
The Corn (Choclo)
- 4 ears Peruvian Giant Corn (Choclo) (husked and cleaned; find these in the freezer section of Latin markets)
- 2 tablespoons Granulated Sugar (to enhance the natural sweetness)
- 1 teaspoon Anise seeds (essential for the authentic aroma)
- 1/2 piece Key Lime (prevents the corn from darkening during boiling)
- 8-10 cups Water (enough to fully submerge the ears)
The Cheese and Accompaniments
- 12 ounces Queso Paria or Queso Serrano (thickly sliced; can substitute with Queso Fresco or a mild Feta)
- 1 tablespoon Huacatay Paste (Black Mint) (optional, for the dipping sauce)
- 2 tablespoons Aji Amarillo Paste (for a spicy kick)
- 1/4 cup Greek Yogurt or Mayonnaise (base for the optional crema)
- 1 pinch Salt (to taste)
👨🍳 Instructions
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1
Begin by preparing the corn. If using frozen Peruvian Choclo, allow it to thaw slightly for 10 minutes, then rinse under cold water to remove any debris or silk.
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2
In a large, deep stockpot, bring approximately 2.5 liters of water to a rolling boil over high heat.
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3
Once boiling, add the sugar and anise seeds. The anise is the secret to that nostalgic 'Sierra' scent that wafts through Peruvian markets.
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4
Squeeze the juice of half a lime into the water and drop the spent lime half into the pot. This acidity keeps the kernels bright white and prevents them from turning yellow.
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5
Carefully lower the ears of Choclo into the boiling water. Ensure they are fully submerged.
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6
Reduce the heat to medium-high. Cover the pot partially and boil for 30 to 40 minutes. Unlike sweet corn, Choclo kernels are much larger and starchier, requiring a longer cook time to become tender and 'mealy'.
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7
Test for doneness by piercing a kernel with a fork; it should be soft but still have a pleasant, chewy resistance (al dente).
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8
While the corn cooks, prepare your cheese. Slice the Queso Serrano into thick, 1/2-inch rectangular slabs. If the cheese is very cold, let it sit at room temperature to soften its texture.
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9
Optional Crema: In a small bowl, whisk together the Greek yogurt (or mayo), Aji Amarillo paste, and Huacatay paste with a pinch of salt to create a vibrant dipping sauce.
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10
Once the corn is tender, turn off the heat. Use tongs to remove the ears from the water, letting them drain for a few seconds.
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11
Serve immediately while steaming hot. Place one ear of corn on each plate alongside two thick slices of the cheese.
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12
Encourage guests to take a bite of the hot, sweet corn followed immediately by a bite of the cool, salty cheese for the perfect flavor contrast.
💡 Chef's Tips
Never add salt to the boiling water, as this toughens the starch in the Choclo kernels; always salt at the end if desired. If you cannot find Queso Paria, a mixture of Halloumi (pan-seared) and Queso Fresco provides a similar salty-firm profile. For an extra layer of flavor, you can add a splash of milk or a piece of corn husk to the boiling water. Leftover Choclo can be shucked and used in 'Solterito de Quinua' or fried in butter for a crispy snack.
🍽️ Serving Suggestions
Pair with a cold glass of Chicha Morada (purple corn drink) for the ultimate Andean experience. Serve as a starter before a hearty 'Lomo Saltado' or 'Aji de Gallina'. Add a side of 'Salsa Criolla' (marinated red onions) to provide a bright, acidic crunch to the dish. For a modern twist, drizzle the corn with browned butter and a dusting of smoked paprika before serving.