How to make Choclo de Peru | Full recipe

choclo

🥗Healthier: sweet corn

💰Cheaper: frozen corn

Sweet corn is more widely available and can be used in a pinch.

Start with 2 bags of Goya giant Inca corn.

Thaw the corn in the microwave.

Reserve some corn pieces for topping later.

Blend the thawed corn with 2 cups of chicken broth.

Dump the blended corn back into the dish with the reserved corn pieces.

Blend about 2 bushels of cilantro with half of the remaining chicken broth (about 1 cup).

Saute 2 chopped red onions in Goya extra virgin olive oil until translucent.

Add 2 tablespoons of Goya squeezable minced garlic to the onions and continue to saute until fragrant.

Put the blended choclo back into the pan with the onions and garlic, along with the reserved solid pieces of choclo.

Add 2 tablespoons of Goya Aji Amarillo to the mixture.

Stir in 2 tablespoons of Goya ground cumin.

Add cooked chicken to the mixture and stir well.

Add the blended cilantro mixture to the pan and mix everything together.

Season with pepper to taste.

Taste the mixture to check for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens