This recipe is a North American take on that delicious choclo and cheese combination. If you can find frozen Andean choclo at your local Latin food market, you'll enjoy its unique taste in this rich, cheesy dish. This casserole would make a great Thanksgiving side dish, as it represents indigenous local flavors in a North American casserole-style presentation.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 16-oz bag of frozen choclo kernels
- 1/4 cup finely chopped red onion
- 1 tablespoon aji panca paste, or 2 teaspoons minced chile pepper
- 1 teaspoon cumin
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups whole milk
- 1/4 cup crumbled queso fresco cheese (or similar fresh white cheese, such as farmers cheese)
- 1/4 cup cream cheese
- 1/2 cup grated cheddar cheese
- 1/3 cup grated mozzarella cheese
- Salt and pepper to taste
Preparation:
- Bring a pot of salted water to a boil and add the frozen corn. Cook until just tender, but still chewy, about 5-8 minutes. Drain corn.
- In a medium saucepan, sauté the minced onion, cumin, and aji panca paste in the butter until the onion is soft and fragrant.
- Add the flour and stir for a minute or two, then whisk in the milk. Continue to stir until mixture comes to a boil and thickens.
- Remove from heat and stir in the cream cheese, queso freso, and 1/4 cup of the cheddar cheese. Season sauce with salt and pepper to taste.
- Preheat oven to 350 degrees. Stir corn into the cheese sauce, then place corn mixture into an oven-proof casserole. Sprinkle remaining cheddar cheese and mozzarella cheese over the top of the corn, and heat in the oven until cheese is melted and corn is bubbly.
- Serves 4-6 as a side dish.
