Choclo con Queso Andean Corn with Fresh Cheese

Name: Choclo con Queso Andean Corn with Fresh Cheese
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 cans hominy or frozen choclo (giant Andean corn, 15 oz), 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

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.

20 minEasyServes 4230 cal/serving

PeruvianSideStovetopVegetarianHigh FiberHalal-friendlyGluten-FreePork-FreeAlcohol-FreeNightshade-Free

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Ingredients

2 cans hominy or frozen choclo (giant Andean corn, 15 oz), 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

1

Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan over medium-high heat.
2

Add 2 cans drained hominy or frozen choclo (giant Andean corn, 15 oz) to the boiling water. Heat through for 8-10 minutes (canned) or until tender, about 12-15 minutes (frozen).
3

Drain the corn and toss immediately with 1 tbsp unsalted butter until melted and coating the kernels.
4

Divide the warm corn among plates. Lay 8 oz sliced queso fresco (or mild feta) alongside or on top.
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.

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Questions

How much time should I plan for Choclo con Queso Andean Corn with Fresh Cheese?

As written, 20 minutes: 5 of prep and 15 of cooking. The longest single stretch is step 2 (15 minutes): "Heat through for 8-10 minutes (canned) or until tender, about 12-15 minutes (frozen)."

How do I know when Choclo con Queso Andean Corn with Fresh Cheese is done?

Go by the cues in the method rather than the clock. Step 3: cook until melted and coating the kernels.

What can I use instead of feta in Choclo con Queso Andean Corn with Fresh Cheese?

The entry for Choclo con Queso Andean Corn with Fresh Cheese calls for 8 oz queso fresco (or mild feta), sliced. In its place: Crumbled queso fresco or ricotta salata is milder but behaves the same. For dairy-free, crumble firm tofu and marinate it in lemon juice and salt.

Can I make Choclo con Queso Andean Corn with Fresh Cheese dairy-free?

Not cleanly. Here the dairy (8 oz queso fresco (or mild feta), sliced, 1 tbsp unsalted butter) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free side collection instead.

How many calories are in Choclo con Queso Andean Corn with Fresh Cheese?

One serving (the recipe makes 4) is about 230 calories, with 12 g protein, 28 g carbohydrate and 6 g fat, plus 6 g fiber and 589 mg sodium. The figures are estimates computed from the ingredient list.

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