Choclo con Queso Andean Corn with Fresh Cheese
A simple, satisfying Peruvian side dish of large-kernel Andean corn (or hominy) boiled until tender and served warm with thick slices of fresh queso fresco. Comforting and ready in minutes.
Ingredients
- 2 cans canned hominy or frozen choclo (giant Andean corn), drained
- 4 cups water
- 1 tsp salt
- 8 oz queso fresco (or mild feta), sliced
- 1 tbsp unsalted butter
- 1/4 cup fresh mint or huacatay (black mint) leaves, torn
- 4 lime wedges
Instructions
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1
Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan over medium-high heat.
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2
Add 2 cans drained canned hominy or frozen choclo (giant Andean corn) to the boiling water. Heat through for 8-10 minutes (canned) or until tender, about 12-15 minutes (frozen).
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3
Drain the corn and toss immediately with 1 tbsp unsalted butter until melted and coating the kernels.
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4
Divide the warm corn among plates. Lay 8 oz sliced queso fresco (or mild feta) alongside or on top.
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5
Scatter 1/4 cup torn fresh mint or huacatay (black mint) leaves over the top and serve with 4 lime wedges on the side.