Choclo con Queso (Corn on the Cob with Cheese)




Ingredients

  • Corn on the cob (one with the largest kernels you can find)
  • Monterey jack cheese, cut into small cubes
  • Box of toothpicks

Procedure

  1. Boil corn on the cob in salted water in a large pot, about 15 minutes.
  2. Let cool and remove kernels from cob by standing the cob on an end and slicing downward with a knife.
  3. Place a few kernels of corn with one cube of cheese on each toothpick (or as fits). Serve cold.
Makes about 3 dozen.
Street vendors throughout the country often sell some of Peru's most beloved food and drinks. Coconut-, chocolate-, and lemon-flavored tortas (cakes) are sweet and loved by Peruvians of all ages. Helado (ice cream) is a favorite among children. Snacks such as fried plantain and chifles (banana chips) are widely available, as is Inka Cola, a Peruvian bubble-gum-flavored soft drink. What is not available from vendors will likely be sold at a local meat or produce market or a local panaderías (bakery).


foodbycountry.com

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