Choclo con Queso (Corn with Cheese)
Simple and satisfying snack of boiled or steamed corn on the cob served with a slice of fresh cheese. A popular street food.
Ingredients
- 4 ears Choclo (Peruvian corn)
- about 225 g Queso fresco
- 0.5 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the corn: Carefully remove the husks and any silk from the 4 ears of Choclo. Discard the husks and silk.
- 2Cook the corn: Place the 4 ears of Choclo in a large pot and cover with water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and cook for 15-20 minutes, or until the corn kernels are tender when pierced with a fork. Alternatively, you can steam the corn for the same amount of time.
- 3Prepare the cheese: While the corn is cooking, slice the about 225 g of Queso fresco into thick pieces, about 1.27 cm thick.
- 4Serve: Once the corn is tender, carefully remove it from the pot. Serve each ear of Choclo with a slice of the Queso fresco placed on top or alongside it. Sprinkle the 0.5 tsp of salt over the corn and cheese before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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