Peruvian Corn with Cheese (Choclo con Queso)

Name: Peruvian Corn with Cheese (Choclo con Queso)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Peru
Ingredients: 4 ears fresh choclo (giant Andean corn), husked and cut into 1½-inch (4 cm) thick rounds, or 3 lb (1.4 kg) frozen choclo cobs/kernels; 1 tablespoon (15 g) salt; 1 teaspoon aniseed or 1 star anise (optional); 8 oz (225 g) queso fresco or queso blanco, sliced ¼ inch (6 mm) thick; ½ cup (120 ml) ají amarillo sauce or Peruvian hot sauce, for serving (optional)

Choclo con queso Say it: CHOK-loh kohn KEH-soh

By the Passport Plate editors. Published November 3, 2026.

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Choclo con queso is Peru’s beloved street-side snack and easy appetizer: thick rounds of giant-kernel Andean corn boiled until tender, then served warm with slices of salty, milky queso fresco. The corn is starchy and mildly sweet rather than sugary; the cheese melts slightly against the hot kernels. Eaten for breakfast, as a snack, or as a starter, it is often finished with a spoonful of ají sauce. Its charm is simplicity—just a few ingredients, but inseparable from Peruvian markets and family tables.

Peruvian Corn with Cheese (Choclo con Queso)

Choclo con queso

Pronounced CHOK-loh kohn KEH-soh

Serves: 4
Prep: 10 min
Cook: 45 min
Total: 55 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains milk. Check labels on packaged ingredients.

Ingredients

4 servings

For the corn

4 ears fresh choclo (giant Andean corn), husked and cut into 1½-inch (4 cm) thick rounds, or 3 lb (1.4 kg) frozen choclo cobs/kernels
1 tablespoon (15 g)15 g (1 tablespoon) salt
1 teaspoon aniseed or 1 star anise (optional)

For serving

8 oz (225 g)225 g (8 oz) queso fresco or queso blanco, sliced ¼ inch (6 mm) thick
½ cup (120 ml)120 ml (½ cup) ají amarillo sauce or Peruvian hot sauce, for serving (optional)

Method

Place the choclo rounds in a large pot. Add enough cold water to cover by about 2 inches (5 cm), then stir in the salt and aniseed, if using.
Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until the kernels are very tender and the cut edges look slightly translucent, 45–60 minutes for fresh choclo (20–30 minutes for frozen).
Drain the choclo well and discard the aniseed or star anise. Return the corn to the warm pot or transfer to a serving platter.
Arrange the hot choclo rounds on plates while still steaming.
Lay the queso fresco slices over or next to the hot corn so the cheese just begins to soften but does not fully melt.
Spoon the ají sauce over the corn or serve it alongside, if using.

Regional variants

Some cooks add a squeeze of lime or a spoonful of extra ají sauce; others substitute queso fresco with a mild, sliceable white cheese for a creamier bite.

Cook's notes

Look for choclo in Latin markets, often frozen; if unavailable, use the largest sweet corn you can find, but it will be sweeter and less starchy than choclo.
If using regular sweet corn, start checking for doneness after 15 minutes to avoid overcooking.
Warm the cheese only slightly—queso fresco should hold its shape, not melt into a puddle.

Serve with

Traditionally served as a street snack or appetizer; pair with hot tea or chicha morada.

Make ahead and storage

Boil and drain the choclo up to 1 day ahead; refrigerate in an airtight container. Reheat in boiling water or the microwave, and slice the cheese just before serving.

Peruvian Corn with Cheese (Choclo con Queso)