#15 Choclo Recipe

Prep the corn

If using whole ears, shuck and remove kernels from 4 medium ears of Colorado sweet corn to yield about 4 cups kernels. Reserve any 'milk' released from the cobs.

In a blender or food processor, combine 2 cups of the corn kernels with the heavy cream and whole milk (about 2 cups total liquid) and blend until mostly smooth but slightly textured, about 20–30 seconds. Pass the blended mixture through a fine-mesh sieve into a bowl, pressing to extract as much liquid and pulp as possible; discard solids left in the sieve.

Melt the unsalted butter in a large skillet over medium heat. Add the all-purpose flour and cook, stirring, for 1 minute to form a light roux.

Pour the strained corn-cream mixture into the skillet, whisking to combine with the roux. Add the remaining 2 cups of whole corn kernels and stir. Bring to a gentle simmer and cook 6–8 minutes, stirring occasionally, until the mixture thickens slightly and the kernels are tender.

Season with kosher salt, freshly ground black pepper, smoked paprika, ground cumin, and red pepper flakes. Taste and adjust seasoning as needed. Keep warm on low heat while you prepare the vegetables and cheese.

Core, seed and dice the red bell pepper into small 1/4-inch pieces. Peel and finely dice the onion. Mince the garlic.

Heat 1 tablespoon olive oil in a medium sauté pan over medium-high heat. Add the diced onion and a pinch of salt; sauté 3–4 minutes until translucent and beginning to brown at the edges.

Add the diced red bell pepper and cook 4–5 minutes more until softened but still bright. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and stir in half of the sliced basil (about 1/2 cup).

Fold the sautéed vegetables into the warmed corn-cream base, stirring to combine evenly.

Stir about 1 cup of the shredded fresh mozzarella into the hot corn mixture until melted and incorporated. Reserve the remaining 1/2 cup to 1/2–3/4 cup for topping when serving.

If the mixture is too thick, thin with up to 2 tablespoons of milk (or reserved corn milk) to reach a creamy, spoonable consistency. Reheat gently if needed; do not boil.

Spoon the choclo into warmed shallow bowls or a serving dish. Scatter the reserved shredded mozzarella evenly over the top so it softens and melts slightly from the residual heat. Sprinkle grated Parmesan over each portion if using.

Garnish with the remaining chiffonaded fresh basil leaves and a light dusting of smoked paprika or a pinch of red pepper flakes for color and a touch of heat. Serve immediately.