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Chocolo con queso: recipe illustration
Appetizers & nibbles

Chocolo con queso

A tender ear of corn cooked in water and served with butter and crumbled fresh cheese. It's a very popular street snack in Bogotá and the Andes, eaten hot in the late afternoon.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

390 kcal per serving

Protein
8.3 g
Carbohydrates
38.5 g
of which sugars
10 g
Fat
21.4 g
of which saturated fat
12.8 g
Fiber
4.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Remove the husks and silk from the corn cobs, keeping the corn silk for cooking if you like.
  2. Drop the cobs into a large pot of boiling salted water and add a pinch of sugar.
  3. Cook for 20 to 25 minutes over medium heat until the kernels are tender when pierced.
  4. Drain the cobs and brush them with warm butter.
  5. Crumble the fresh cheese over the cobs by hand.
  6. Add a light sprinkle of pepper and serve immediately, while still hot.

Variations and tips

Grilled version. Grill the cobs in a pan or on the barbecue for 5 minutes after cooking to lightly caramelise them.

Using what's easy to find. Corn on the cob is sold in Latin grocery stores; otherwise, canned sweet corn is also very good served in a bowl.

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Original Ecomely recipe.