Boiled Peruvian Corn

Peruvian corn, or choclo, is delicious and simple to prepare. Choclo can be served after boiled—on it’s own or used in stews or salads.

Sometimes simple is best, wouldn’t you agree? On the eve of Thanksgiving, I wanted to share a quick and simple recipe with you. It really isn’t much of a recipe really, but more of a “how-to” so that you can add one more snack to your Thanksgiving meal. I know no one really says, “I really want a bowl of Peruvian corn!” But honestly, if you set a bowl of it out with appetizers or the meal, it will come back empty.

The Peruvian corn is grown in the Andean region because of the cool temperatures in the higher altitudes. It can be boiled on the cob but is rarely eaten “on the cob.” And the biggest difference is that Peruvian corn is very starchy compared to the yellow or white sweet corn we eat in the US.


  1. 1 pound Peruvian fresh corn (choclo)


  1. In a medium saucepan, combine choclo and enough water to cover by an inch. Bring choclo to a boil, then reduce heat and simmer until choclo softens slightly, about 20 minutes. Remove from heat, leave covered, and set aside for 10 minutes. Drain water from choclo and cool slightly to use in another recipe or serve by itself.

What in the world do you do with boiled Peruvian corn?

Besides eating it straight out of the bowl, you could also use it in a number of other recipes such as:

  • Arroz con Pollo
  • Arroz a la Jardinera
  • Ceviche or Mushroom Ceviche
  • Locro de Zapallo (recipe coming soon!)
  • Arroz con Choclo (recipe coming soon!)

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