Choclo al Cumino

I am a big fan of choclo. It’s a corn from the Andes of Peru. It’s not like the sweet corn you normally find here in the US. In fact, it’s not sweet at all.

Course Side

Cuisine Peruvian

Keyword corn, Peruvian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 391kcal

Author Based on a recipe from Peru Delights

Ingredients

2 ears choclo corn or substitute 1 1/2 cups frozen choclo kernels, thawed
1 tablespoon sugar
⅓ cup unsalted butter
1 teaspoon ground cumin divided
kosher salt
ground black pepper
1 lime

Instructions

Bring a small pot of water to a boil. Add just enough water to cover the cobs or the lose kernels.
Add the corn and sugar and boil 3-5 minutes or until the kernels are tender. Drain. If using choclo-on-the-cob cut kernels from the cobs.
Melt the butter in a medium saucepan over medium heat.
Add the corn, half of the cumin, and salt and pepper to taste.
Stir and heat through.
Squeeze the lime over the corn.
Serve sprinkled with the remaining cumin.

Nutrition