Peruvian choclo con queso is a simple and beloved dish made with boiled corn on the cob served with fresh cheese or Andean-style cheese. This traditional pairing highlights the sweet, starchy, juicy character of large-kernel Peruvian corn.
It is enjoyed as a snack, starter, or side dish, especially in markets, fairs, and homes across the Andes, coast, and highlands of Peru. The key is using tender choclo and a flavorful cheese with a slightly firm texture.
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Peruvian Choclo con Queso
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
- Category: Main Course
- Cuisine: Peruvian
Ingredients
- 4 fresh ears of Peruvian choclo corn (1.2 kg)
- 800 ml water
- 8 g salt (1½ teaspoons)
- 300 g fresh cheese or Andean-style cheese (2 cups in large pieces)
Preparation
- Clean the corn, remove the outer husks and silk from the corn, leaving one or two inner husks in place if you want extra aroma during cooking. Rinse each ear well under cold water.
- Cook the corn, place the corn in a large pot, cover with water, and add the salt. Cook over medium heat for 20 to 25 minutes, until the kernels are tender when pierced with a fork.
- Cut and serve, drain the corn and cut each ear into halves or large pieces while still hot. Serve each portion with generous pieces of fresh cheese or Andean-style cheese.
Chef’s Tips
- Use fresh large-kernel corn for the most authentic texture and flavor.
- Do not add sugar to the cooking water; Peruvian choclo should keep its natural flavor.
- Serve the cheese cool so it holds its shape beside the hot corn.
- Avoid overcooking the corn; the kernels should be tender but still hold their shape.
Traditional Variations
In some areas of Peru, choclo is served with salty Andean cheese, while other regions prefer milder fresh cheese. It is also commonly accompanied by cooked fava beans or toasted cancha corn.
Serving Style
Serve the choclo freshly cooked and cut into halves, with large pieces of fresh cheese or Andean cheese on the side. It is traditionally eaten with your hands, alternating bites of corn and cheese. Pair it with cold chicha morada or a warm herbal drink.
Recommended Accompaniments
- Fresh cheese or Andean-style cheese
- Cooked fava beans
- Toasted cancha corn
- Cold chicha morada
A Culinary Curiosity
Peruvian choclo is known for its large, plump kernels, which are very different from the sweet corn commonly found in many other countries. Serving it with cheese is an everyday tradition that reflects the importance of corn and dairy foods in Andean cooking.
Frequently Asked Questions
Fresh cheese or Andean-style cheese is traditionally used. Fresh cheese has a mild, creamy texture, while Andean cheese is usually firmer and saltier. Choose a cheese that can be cut into pieces and will not fully melt when served next to hot corn.
Fresh choclo usually takes 20 to 25 minutes to cook once the water begins to boil. The exact time depends on the size and maturity of the ears. It is ready when the kernels are tender when pierced, while still holding their shape and texture.
