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. The kernels are instead very large and very starchy, almost like hominy. This choclo al cumino really accentuates the unique flavor of the corn, with a hint of lime and cumin. It’s a fantastically fresh and light side dish.
You can find the choclo to make choclo al cumino in some South American specialty food stores. Usually it’s frozen and off the cob, but you can also find it on the cob. In Peru, it isn’t uncommon to find street vendors selling boiled choclo-on-the-cob, specially when you are in the Andes.
Another favorite choclo dish of mine (though not authentic Peruvian cuisine) is my choclo maque choux.
Choclo al Cumino
- 2 ears choclo corn or substitute 1 1/2 cups frozen choclo kernels, thawed
- 1 tablespoon sugar
- 1/3 cup unsalted butter
- 1 teaspoon ground cumin divided
- kosher salt
- ground black pepper
- 1 lime
- 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.
Nutritional values are approximate.