Choclo con Queso

Name: Choclo con Queso
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 4 choclo cobs; 200 g queso fresco; 1 lime; 1 tsp aji; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Choclo con Queso, a staple of the Andean region, finds its roots in the high-altitude kitchens where corn and cheese are abundant. Traditionally, this dish graces the table during lunchtime, offering a comforting and hearty respite from the day's labor. The recipe captures the essence of home cooking, with salt and fat added by feel rather than measure, embodying a tradition passed down through generations.

The dish should taste of sweet corn mingling with the creamy, slightly tangy queso fresco, punctuated with a hint of lime and aji's subtle heat. Each bite offers a satisfying contrast of textures, with the tender kernels of choclo meeting the soft, crumbly cheese. It is a dish meant for sharing, inviting everyone at the table to partake in its simple yet profound flavors.

Ingredients

4choclo cobs
200 gqueso fresco
1lime
1 tspaji
to tastefine sea salt

Method

Begin by preparing the choclo cobs. Remove the husks and silk from the 4 choclo cobs, then cut each cob into 3 or 4 even pieces. This ensures that they cook evenly and fit comfortably in your pot.
In a large pot, bring enough water to cover the choclo to a boil. Once boiling, add the choclo pieces and a generous pinch of fine sea salt. Allow them to cook until the kernels are tender and can be easily pierced with a fork, which should take about 15-20 minutes depending on the freshness of the choclo.
While the choclo is cooking, prepare the queso fresco. Cut the 200 g of queso fresco into small, bite-sized cubes. This will allow the cheese to warm through quickly when added to the hot choclo.
Once the choclo is tender, drain the water from the pot. Return the choclo to the pot and immediately add the cubed queso fresco. The residual heat from the choclo will gently warm the cheese, making it soft and creamy.
Squeeze the juice of 1 lime over the choclo and cheese mixture, ensuring even distribution. This adds a bright, fresh flavor that complements the richness of the cheese.
Sprinkle 1 teaspoon of aji over the mixture for a touch of heat. Adjust the amount of fine sea salt to taste, keeping in mind that the queso fresco will add some saltiness as well.
Gently toss the choclo and queso fresco with a large spoon to combine all the ingredients. Serve the Choclo con Queso warm, allowing the cheese to remain slightly melted and the flavors to meld together.