Choclo con Queso
Big chewy Andean corn kernels with a slab of salty fresh cheese, sold from buckets on every mountain roadside. Two ingredients that have been doing this for centuries.
- Total time
- 12 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 7 in the basket.
How you make it
Bring a pan of water to the boil with the salt and sugar, add the corn and simmer for 8 minutes until the kernels are tender but still chewy.
While it boils, whisk the olive oil, aji amarillo paste and lime juice into a loose dressing.
Heat a dry non-stick pan over medium-high heat and sear the cheese slabs for 90 seconds per side until golden and softened.
Drain the corn and, if using cobs, cut them into thick rounds or strip the kernels off with a knife.
Pile the corn on a plate, lay the cheese alongside and spoon the dressing over both.
Read all that and thought “absolutely not”?
Completely fair. Choclo con Queso is sitting in the Peruvian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Peruvian kitchen
Citrus so sharp it counts as a personality.