Choclo con Queso (Peruvian Corn with Cheese)
A simple yet satisfying snack of boiled or grilled Peruvian corn (choclo) served with dairy-free 'queso fresco'.
Ingredients
- 4 ears Peruvian Corn (Choclo)
- about 225 g Dairy-Free Queso Fresco
- to taste Salt
Instructions
- 1Fill a large heavy-bottomed pot with enough water to cover the 4 ears of Peruvian Corn (Choclo). Bring the water to a rolling boil over high heat.
- 2Carefully add the 4 ears of Peruvian Corn (Choclo) to the boiling water. Reduce the heat to medium and cook for 15 to 20 minutes, or until the corn is tender when pierced with a fork.
- 3While the corn is cooking, prepare the dairy-free queso fresco. Cut the about 225 g of Dairy-Free Queso Fresco into slices that are approximately 1.27 cm thick.
- 4Once the corn is tender, carefully remove the 4 ears of Peruvian Corn (Choclo) from the hot water using tongs. Let them drain for a minute.
- 5Arrange the cooked corn on a serving platter. Place the slices of about 225 g Dairy-Free Queso Fresco alongside the corn.
- 6Season the corn with salt to taste.
Substitutions
Queso Fresco → Dairy-Free Queso Fresco
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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