Choclo Peruano Half Recipe
Recipe information
Make Choclo Peruano Half in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Main Ingredients
Optional Ingredients
Preparation
1. Prepare the Choclo
Start by removing the husks and silk from the choclo (Peruvian corn). Rinse the ears of corn under cold water to remove any dirt.
2. Boil the Choclo
In a large pot, bring water to a boil. Add the choclo and a teaspoon of salt. Boil the corn for about 20 minutes or until tender. Once cooked, remove from heat and drain.
Serving
3. Prepare the Toppings
While the corn is boiling, finely chop the cilantro and crumble the feta cheese. If using, finely chop the aji amarillo for a spicy kick.
4. Plate the Choclo
Once the corn is ready, place each ear of choclo on a serving plate. Spread a tablespoon of butter over the hot corn.
5. Add Toppings
Sprinkle crumbled feta cheese and chopped cilantro over the buttered corn. If desired, add chopped aji amarillo and a drizzle of mayonnaise for extra flavor.
6. Finish with Lime
Squeeze lime juice over the entire dish for a fresh, zesty finish. Season with additional salt and black pepper to taste.
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