Corn With Cheese (choclo Con Queso)

Corn with Cheese (Choclo con Queso) is a traditional Inca dish that combines the sweetness of corn with the creaminess of cheese, creating a delightful and comforting treat.

Vegetarian Gluten Free Appetizer Inca Peruvian Corn Cheese
Corn With Cheese (choclo Con Queso)

Ingredients

  • 4 ears of fresh corn
  • 1 cup of fresh white cheese, diced
  • 4 tablespoons of butter
  • Salt to taste

Instructions

  1. Peel the corn and remove the silk.
  2. Boil the corn in a large pot of water for 10 minutes.
  3. Remove the corn from the pot and let it cool slightly.
  4. Insert a wooden skewer into the end of each ear of corn.
  5. Spread the cheese on a plate and roll each ear of corn in the cheese to coat.
  6. Melt the butter in a skillet over medium heat.
  7. Add the cheese-coated corn to the skillet and cook until the cheese is melted and slightly golden, turning occasionally.
  8. Sprinkle with salt to taste and serve hot.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
15 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Protein
8g
Carbohydrates
30g
Fat
6g

Supplies

Large pot Wooden skewers Skillet

Tools

Knife Plate

Serving suggestions

Serve the Corn with Cheese as an appetizer or side dish for a Peruvian-themed meal.

Tips & tricks

For a smoky flavor, grill the corn instead of boiling it before adding the cheese.

Cost

$8