
Choclo con Queso (Dairy-Free)
Dairy-free version of the Peruvian street food snack of giant corn kernels with a dairy-free cheese sauce.
Ingredients
- 4 ears Choclo (Giant Corn)
- about 113 g Dairy-Free Cream Cheese
- 1 tablespoon Aji Amarillo Paste
- 1 tablespoon Lime Juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the 4 ears of Choclo (Giant Corn) into a large heavy-bottomed pot and cover with water. Bring the water to a boil over high heat, then reduce the heat to medium and cook for 15 minutes, or until the corn kernels are tender when pierced with a fork.
- 2While the corn is cooking, prepare the dairy-free cheese sauce. In a small bowl, combine the about 113 g Dairy-Free Cream Cheese, 1 tablespoon Aji Amarillo Paste, 1 tablespoon Lime Juice, 1/2 teaspoon Salt, and 1/4 teaspoon Pepper.
- 3Mix the ingredients for the dairy-free cheese sauce thoroughly with a spoon or whisk until smooth and well combined. Ensure there are no lumps of cream cheese.
- 4Once the corn is tender, carefully remove the 4 ears of Choclo (Giant Corn) from the pot, allowing any excess water to drain off.
- 5Spread the prepared dairy-free cheese sauce evenly over each of the 4 ears of Choclo (Giant Corn).
- 6Serve the Choclo con Queso (Dairy-Free) immediately while the corn is warm and the sauce is creamy.
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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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