Choclo Con Queso Peruvian Corn And Cheese
Choclo Con Queso Peruvian Corn And Cheese
Ingredients
Instructions
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If using fresh corn, shuck the ears and remove the kernels by cutting them off with a sharp knife. If using frozen corn, thaw it according to package instructions.
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In a large saucepan, melt the butter over medium heat. Add the corn kernels and cook, stirring occasionally, for about 5 minutes or until the corn is tender.
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Add the cubed cheese to the pan and stir until it starts to melt and combine with the corn.
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Pour in the evaporated milk and continue to cook, stirring gently, until the mixture is creamy and the cheese is fully melted.
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Season the Choclo Con Queso with salt and pepper, adjusting to taste if needed.
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Once the cheese has melted completely and the mixture is heated through, remove the pan from the heat.
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Serve the Choclo Con Queso warm, garnished with freshly chopped parsley or cilantro for a touch of freshness.
Nutrition Facts
Serving size: 1 serving (approx. 1 cup)- Calories
- 250 kcal
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Cholesterol
- 40 mg
- Sodium
- 450 mg
- Total Carbohydrate
- 22 g
- Dietary Fiber
- 3 g
- Sugars
- 6 g
- Protein
- 9 g
Whether you're exploring the world of Peruvian cuisine or simply looking for a new way to enjoy corn and cheese, Choclo Con Queso is sure to please your taste buds and warm your heart. Gather your ingredients and bring a taste of Peru into your home with this delicious and easy-to-make recipe.