Receta: Colada de Choclo con Cuy | Cocina Casera

cuy

🥗Healthier: chicken

💰Cheaper: pork

Chicken is a leaner alternative while pork can provide similar flavors.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast offers a cheesy flavor without dairy.

aji amarillo

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper provides sweetness while jalapeño adds heat.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Water can be used to reduce costs while still providing moisture.

Soak choclo in water overnight to soften.

Boil choclo in a pot of salted water until tender, about 30-40 minutes.

Drain choclo and let cool before removing kernels from the cob.

In a skillet, heat olive oil over medium heat and sauté chopped onion and garlic until translucent, about 5 minutes.

Add aji amarillo and cook for another 2-3 minutes until fragrant.

Stir in the choclo kernels and mix well.

Add vegetable broth to the mixture and let simmer for 10 minutes.

Season with salt, pepper, and lime juice to taste.

Meanwhile, prepare the cuy by cleaning and seasoning with salt and pepper.

Roast cuy in the oven until golden brown and cooked through, about 45-60 minutes at 375°F.

Serve the choclo mixture on a plate, topped with roasted cuy.

Garnish with cilantro, cheese, avocado, hard-boiled eggs, and black olives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary