Choclo con Queso (Peruvian Corn with Cheese)

About This Recipe

Choclo con queso relies on choclo, the large, starchy white corn native to the Andes, whose kernels are considerably bigger and chewier than typical sweet corn found elsewhere, giving this simple snack its distinctive character. The corn is simply boiled until tender, often with a bit of anise seed or a fresh herb in the water to add subtle aroma, then served alongside a generous slab of queso fresco or a similar fresh, mild cheese. There's no elaborate technique here — the appeal lies entirely in the pairing of the corn's mild sweetness and chewy bite against the cheese's cool, salty creaminess, a snack found at Peruvian markets and street stalls everywhere.

Ingredients

Serves 4

• 4ears of choclo (Peruvian corn) or regular corn(husked)
• 1 tbspanise seed(optional)
• 1 tspsalt
• 300 gqueso fresco(sliced)

Instructions

1. 1

   Boil the corn

   Bring a large pot of water to a boil with anise seed if using, then add the corn and salt.

2. 2

   Simmer

   Simmer 15-20 minutes until the kernels are tender when pierced with a knife.

   Choclo takes noticeably longer to cook than regular sweet corn due to its larger, starchier kernels — be patient and test for tenderness before draining.

3. 3

   Drain

   Drain the corn well.

4. 4

   Serve

   Serve each ear of corn with a generous slice of queso fresco alongside.

Variations

• •

  Some regions serve the corn with a spicy salsa or aji sauce alongside the cheese.

• •

  Choclo is often used in ceviche and other dishes as a starchy accompaniment, not just eaten on its own.

• •

  A version with butter and salt instead of cheese is a simpler, everyday variation.

Storage

Refrigerate cooked corn up to 3 days; reheat briefly in the microwave or by re-boiling for a minute before serving with fresh cheese.

Frequently Asked Questions