Peruvian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Choclo con Queso (Peruvian Corn with Cheese)
Large-kerneled Peruvian corn boiled until tender and served with thick slices of fresh queso fresco, a simple and beloved street snack.
Contains common allergens
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Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
6 steps- 1
Bring the water to a boil in a large pot with the salt.
- 2
Add the corn ears and boil for 15-20 minutes until the kernels are tender.
- 3
Drain the corn and let cool slightly.
- 4
Slice each ear of corn into 2-3 pieces.
- 5
Serve the warm corn alongside thick slices of queso fresco.
- 6
Offer aji amarillo paste on the side for dipping, if desired.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
80/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving435
Calories
27 g
Protein
4 g
Carbs
35 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Choclo con queso is one of the simplest, most enduring snacks in the Peruvian highlands, built around choclo, the large, starchy-sweet Andean corn variety, paired with fresh, mild queso fresco. It's a common market and street food, sold in Cusco and across the Sierra as an easy anytime bite.
Listahan note
This version keeps things minimal on purpose, letting the corn and cheese speak for themselves with just a boil and a serving of aji amarillo on the side, the way it's actually sold at Andean markets rather than dressed up with extra ingredients.
Technique cues
- Peruvian choclo has noticeably larger, starchier kernels than standard American sweet corn, giving it a chewier bite and milder sweetness; if using regular sweet corn, expect a softer, sweeter result but still a satisfying dish.
- Salting the boiling water generously, not just the corn afterward, seasons the kernels from the inside as they cook, which plain sweet corn especially benefits from since it's naturally blander than choclo.
- Slicing the corn into shorter pieces after boiling rather than serving whole ears makes it easier to eat alongside a slice of cheese in one hand, which is how it's traditionally served as a walking snack.
Kitchen flow
- Parallel prep
- Slice the queso fresco while the corn boils so everything is ready to plate the moment the corn is drained.
- Make-ahead
- Boiled corn can be made a few hours ahead and reheated briefly; queso fresco should always be sliced fresh right before serving.
- Leftover move
- Leftover corn kernels cut from the cob are good added to a simple salad or soup the next day rather than reheated on the cob.
- Cleanup rhythm
- This is a low-mess dish; drain the corn pot promptly so starchy water doesn't cling to it.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
choclo (or sweet corn)
the dish's entire foundation
Purpose: Choclo's large, starchy kernels and mild sweetness are the whole point of the dish, distinct from standard sweet corn's higher sugar content.
Handling: Husk and boil whole so the kernels cook evenly and stay attached to the cob.
Adaptation: Swap standard sweet corn if choclo isn't available; the dish will simply taste sweeter with smaller kernels.
water
seasoning and cooking medium
Purpose: Since this dish has almost nothing else to season it, salting the cooking water thoroughly is what keeps the corn from tasting flat next to the rich cheese.
Handling: Bring to a full boil with the salt and taste it before adding the corn; it should taste noticeably salty, similar to pasta water.
Adaptation: Swap a vegetable or corn stock for the water for extra savory depth.
queso fresco
the dish's other half
Purpose: This fresh, mild, slightly salty cheese is the traditional Andean partner for choclo, offering a creamy contrast to the corn's starchiness.
Handling: Slice into thick slabs rather than crumbling so it holds up served alongside the corn.
Adaptation: Swap a mild feta or farmer's cheese if queso fresco isn't available, keeping in mind feta brings more brine.
aji amarillo paste
optional condiment
Purpose: This bright yellow, fruity Peruvian chile paste is the traditional dipping accompaniment that gives the plain corn and cheese a spicy, tangy lift.
Handling: Serve in a small dish on the side rather than mixed in, so each person can control the heat.
Adaptation: Swap a mild yellow hot sauce if aji amarillo paste isn't available, understanding the flavor will be sharper and less fruity.
Technique notes
- Don't overboil the corn past 20 minutes; choclo and even standard sweet corn can turn mushy on the outside while staying starchy in the center if left too long.
- Let the corn cool for a few minutes before slicing into pieces, both for safety handling it and so the pieces hold together instead of falling apart.
- Serve the aji amarillo paste at room temperature rather than straight from the fridge, since cold mutes its bright, fruity flavor.
Ingredient swaps
- Dairy-free direction
- Swap the queso fresco for a firm dairy-free cheese alternative or omit it and serve the corn with a squeeze of lime and salt instead.
- Lower-sodium direction
- Reduce the salt in the boiling water and season lightly at the table instead, letting each person control their own salt.
- Spice-forward direction
- Serve extra aji amarillo paste alongside a squeeze of lime for a brighter, spicier version favored in some Andean households.
Serve alongside
- anticuchos
- papa a la huancaina
- a simple criolla salad
- chicha morada
- a light Peruvian beer
- sparkling water with lime
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keeps refrigerated up to 2 days, corn and cheese stored separately.
- Reheat the corn briefly with a splash of water; cheese is best served cold or at room temperature, not reheated.
- Freezing isn't recommended for either component.
Equipment
- a large pot for boiling
- tongs for handling the hot corn
- a sharp knife for slicing corn and cheese
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