Choclo con Queso

• 4 ears fresh choclo (Peruvian corn)
• 200 grams queso fresco (fresh cheese)
• 1 tbsp butter
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp fresh cilantro (optional)

Method

1. 1

   Start by bringing a large pot of salted water to a boil.

2. 2

   While the water is heating, carefully husk the choclo and remove any silk.

3. 3

   Once the water is boiling, add the choclo and cook for about 10-12 minutes until tender.

4. 4

   While the choclo is cooking, cut the queso fresco into thick slices.

5. 5

   Drain the choclo and return it to the pot. Add the butter, salt, and black pepper, and toss to combine.

6. 6

   Plate the choclo and top with slices of queso fresco.

7. 7

   If desired, garnish with chopped fresh cilantro before serving.