Recipe of Choclo with Cheese and Butter: Easy Andean Corn Snack Recipe

Ingredients

• 4 ears of fresh choclo (tender sweet corn)
• 2 liters water (approximately)
• 1 tablespoon coarse salt (for the cooking water)
• 60 g butter at room temperature
• 250 g fresh white cheese (quesillo, Andean fresh cheese or mozzarella)
• Flaky salt to taste
• Freshly ground black pepper to taste (optional)
• 1 teaspoon ground yellow chili or chopped hot pepper (optional)
• ½ lime (optional)
• Fresh cilantro leaves for garnish (optional)

Directions

1. 1

   Husk the corn ears, remove the silk and trim the tips if they are dry.

2. 2

   Fill a large pot with the water, add the coarse salt and bring to a boil.

3. 3

   Submerge the corn in the boiling water and cook over medium heat for 20-30 minutes, until the kernels are tender: a knife inserted into a kernel should go in easily.

4. 4

   Remove the corn, drain well and let it rest for 2 minutes so the excess water runs off.

5. 5

   Generously spread the butter over each hot ear, covering all the kernels.

6. 6

   Slice or cube the fresh cheese and place it on top of the corn so it softens with the heat; you can also crumble it over.

7. 7

   Season with flaky salt and pepper; add the chili and a squeeze of lime if using.

8. 8

   Sprinkle with chopped cilantro and serve immediately, hot, with a cold drink or chicha.