Guiso de chilote is a traditional dish from Guanacaste, made with chilotes, tender ears of corn picked before the kernels form, whose soft husk and sweet flavor make them ideal for creamy stews.
The word “chilote” comes from the Nahuatl “xilotl,” meaning tender corn, reflecting this dish’s deep indigenous roots.
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Costa Rican Baby Corn Stew
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Costa Rican
Ingredients
- 5 dozen chilotes (baby corn ears)
- 1 onion, chopped
- 1 stalk of tender celery, chopped
- 1 teaspoon of cumin
- 1 teaspoon of achiote (annatto)
- 1 cup of milk
- Salt and pepper, to taste
- Oil, to taste
- Water for boiling the chilotes
Preparation
- Cook the chilotes, boil the chilotes in water until tender.
- Cut, drain and cut the chilotes into small pieces.
- Sauté the base, in a pot with oil, sauté the onion and celery until tender.
- Add seasonings, stir in the cumin and achiote, mixing until the sofrito takes on color.
- Add the chilotes, add the cut chilotes to the pot, mixing well.
- Add the milk, pour in the milk and cook over low heat for 10 minutes, until it reaches a creamy consistency.
- Season, season with salt and pepper to taste.
- Serve, serve hot.
Tips for getting it right
- Choosing very tender chilotes is key to achieving this stew’s soft texture and characteristic sweet flavor.
- Achiote gives the stew its characteristic golden color.
- Milk is what gives guiso de chilote its distinctive creamy consistency.
- Given the small size of chilotes, a large quantity is needed to make a full portion.
Traditional variations
- It’s one of the classic dishes of traditional Guanacaste cuisine, with strong indigenous roots.
- Some families add cheese or meat to make it heartier.
How to serve
Guiso de chilote is served hot, as a main dish or side.
It’s a traditional preparation of Guanacaste, part of the region’s rich corn-based recipe collection.
Recommended sides
- Corn tortillas
- White rice
Did you know?
The word “chilote” comes from the Nahuatl “xilotl,” meaning tender corn, referring to the corn ear before the kernels form.
Due to their small size, a good quantity of chilotes is needed to make this stew: about a dozen per 2 servings.
Frequently Asked Questions
It's tender corn on the cob, before the kernels form, with a soft husk and sweet flavor, widely used in Guanacaste cuisine.
It comes from the Nahuatl "xilotl," meaning tender corn, reflecting the indigenous roots of this ingredient and dish.
Milk is the key ingredient that gives this stew its characteristic creamy texture.
Due to their small size, a ratio of about a dozen chilotes per 2 servings is recommended.
