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Ingredients
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Cooked Corn (Choclo) Main
Seasoning / Serving
Method
Cooked Corn (Choclo) Main
Prepare the corn
Husk the corn: remove outer husks and silk. Rinse each ear under cold running water to remove remaining silk and debris. Trim the stem ends if needed so ears sit evenly in the pot.
Bring water to a boil
Place a large stockpot on the stove and add 3 liters of water and 2 tablespoons of coarse salt. Bring the water to a rolling boil over high heat.
Cook the corn
Carefully add the 6 ears of prepared corn to the boiling water. Return to a boil, then reduce heat to maintain a gentle rolling boil. Cook 12–18 minutes for large-kernel choclo (12 minutes for just-tender, 18 for very tender). Test one ear: kernels should be plump and easily pierced with a paring knife.
Drain
Using tongs, remove the ears and transfer to a colander to drain and cool slightly for 2–3 minutes so they are safe to handle but still hot for serving.
Seasoning / Serving
Butter and finish
While the corn is still hot, spread about 2/3 tablespoon of butter over each ear so the butter melts into the kernels. Sprinkle each ear with about 1/2 tablespoon crumbled queso fresco (or feta) and a light grind of black pepper to taste.
Optional garnish
If using, sprinkle chopped cilantro over the ears and serve lime wedges on the side for squeezing over the corn. Adjust salt if necessary after tasting—the queso and butter usually supply sufficient saltiness.
Serve
Serve the choclo immediately while hot as a side dish or snack. Leftovers can be cooled, cut from the cob and refrigerated up to 3 days.