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.
Servings 2
Calories 391kcal
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.
Notes
Serve with a few lime wedges in case anyone wants a bit more citrus flavor.
Nutrition
Calories: 391kcal | Carbohydrates: 27g | Protein: 4g | Fat: 33g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 23mg | Potassium: 330mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1162IU | Vitamin C: 16mg | Calcium: 45mg | Iron: 2mg