5 delicious recipes with Peruvian choclo
Corn is one of those versatile ingredients that can be used in countless preparations, whether salty or sweet. Its flavor and characteristics make you never tired of eating it in any situation.
Corn, or Choclo, has been one of the basic ingredients in the daily diet of Peruvians for thousands of years. In Peru, there are more than 30 varieties in all colors and sizes. Here we present some of the most common recipes that use the Peruvian choclo as the main ingredient!
1. Corn with cheese
- 1 fresh Peruvian choclo
- 0.10 ounces of star anise
- Sugar to taste
- 9 ounces of queso fresco
- Bring the water to a boil with the sugar and anise.
- Place the corn in the boiling water and let it cook for 45 minutes over low heat.
- Serve with queso fresco.
2. Roasted corn or salty field
- 7 ounces Peruvian choclo
- 1 cup of vegetable oil
- Salt to taste
- In a frying pan, add the oil and cook the corn over low heat, stirring all the time. Once some of the beans start to pop, remove the pan from the heat.
- When the corn is cooked, place it on a paper towel to absorb any oil residue.
- Serve the cooked corn in a bowl, add salt to taste and that's it!
3. Pastel de Choclo (corn pudding)
- ⅓ cup vegetable oil, divided
- 1 pound of minced meat
- 2 chopped onions
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- ½ cup beef broth
- ½ cup raisins
- 3 hard-boiled eggs, roughly chopped
- ½ cup sliced black olives
- 4 cups of Peruvian choclo kernels
- ½ cup of water
- ¾ cup unsalted butter, melted
- 5 tablespoons of sugar
- Salt and pepper
- 5 eggs, whites, and yolks separated
- 1 egg yolk combined with 2 tablespoons of water
- ¼ teaspoon anise
- In a frying pan, heat 1/4 cup of oil on high heat. Add ground beef and cook for 10 minutes. Transfer to a bowl.
- In the same pan, heat the remaining oil, add the onion and garlic, and cook, stirring several times, until translucent.
- Add tomato paste and meat broth or water, cook for 5 minutes and return the meat to the pan.
- Add raisins, hard-boiled eggs, and olives. Stir and turn off the heat. Reserve.
- Preheat the oven to 350ºf. In a blender or grain grinder, process the corn kernels with milk and melted butter. Add sugar, salt, pepper, and egg yolks. Transfer to a bowl and stir with a wooden spoon until the mixture looks very smooth.
- Beat the egg whites until they are firm, and add to the corn mixture.
- Have a rectangular baking sheet ready. Pour half of the corn mixture into the skillet, top with the cooked meat, and top with the rest of the corn.
- Spread the surface of the corn with the mixture of egg yolk and water, sprinkle with anise, and bake for 45 minutes or until golden and firm.
- Serve with yellow chili sauce, huancaína sauce, or salsa Criolla.
4. Pepian de choclo
- 1/2 kilos of Peruvian choclo kernels
- 1/2 kilos of chicken, (thigh, breast)
- 1 chopped onion
- 1 tablespoon garlic, minced
- 1 tablespoon of yellow chili pepper, (Manzano pepper)
- 1 tablespoon chili pepper, green (jalapeño pepper)
- 2 tablespoons coriander, chopped
- 1 tablespoon of pepper
- 1 tablespoon of cumin
- Enough oil
- To taste of salt
- The chicken is chopped to the size you want and seasoned in a bowl with salt, pepper, cumin, garlic, if you wish you can make it from chicken or pork. It is marinated while the oil is heating.
- It is fried to seal the meats and set aside in a bowl.
- In the same oil that the prey has been fried, add the finely chopped onion, garlic, cumin, pepper, and ground red or yellow chili that sauté well. When the dressing is well refried, add the fried prey to finish cooking.
- The shelled corn is liquefied with ½ cup water (or broth) for each corn; once blended it is stored in a bowl to wait for the chicken, hen or pig to be cooked.
- Once the dams are tender, add the blended corn, cook it until the corn is cooked, which at the same time thickens, for which reason it is necessary to continue adding water or broth; stirring constantly so it doesn't settle to the bottom of the pot and burn.
- When the corn is cooked and thickens, add the chopped cilantro, stir and taste the salt, Turn off the heat and serve with rice.
- 1 cup of polenta
- 1/4 cup of Oil
- 1 3/4 cup of fresh milk
- 2 Eggs lightly beaten
- 2 tablespoons of brown sugar
- 1 teaspoon salt
- 2 teaspoons of baking powder
- 100 g grated Parmesan cheese
- 1 cup of flour
- 1/2 cup of Peruvian choclo
- Combine polenta, flour, Parmesan cheese, baking powder, salt, and sugar in a bowl. Reserve.
- Lightly beat the eggs with the milk and oil, and gradually pour over the polenta mixture.
- Stir well until all the ingredients are integrated and obtain a smooth texture. Add the corn and mix.
- With a teaspoon of oil, grease a 20 by 11-centimeter mold and pour the preparation.
- Bake in a preheated oven at 200 ° C for about an hour, until the surface is golden brown.
- Remove from the oven, unmold and serve in slices.