Peruvian · PANTRYHOP RECIPE
Choclo con queso
20 minutes · 4 servings · vegetarian
A very common Peruvian snack and market food, kept as simple as possible.
Ingredients
Check you have the quantities below.
- 4 large corn cobs
- 250 g fresh cheese or queso fresco
- 1/2 tsp salt
- 2 tbsp butter
Let’s make it
- Boil the corn in salted water until tender, about 12–15 minutes.
- Drain and serve each cob with fresh cheese and butter.
- Add a little extra salt if needed.
- Serve warm.
Cut the corn into short sections for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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