Choclo Al Comino, the very simple recipe that I bring to you today comes all the way from Peru. Peru (officially, The Republic of Peru) is a country in South America that I have always been fascinated by, thanks to its history of many ancient civilisations like the Incas. It is, after all, home to Machu Picchu, that 15th-century Inca place that is one of the seven wonders of the world, and features on most travellers’ bucket list. The same can be said of the Amazonian rainforest that is the pride of Peru, too.
Peruvian cuisine includes dishes cooked by its indigenous people, as well as those brought in by immigrants to the country in later years, such as the Spanish, Italians, Asians, Germans and Africans. Tubers like potatoes and yams, a variety of beans and other legumes, chilli peppers, kiwicha, quinoa and corn are the staples of Peruvian cuisine. The cuisine includes a number of vegetarian and non-vegetarian dishes, as well as several desserts. (Information courtesy: Wikipedia)
Choclo Al Comino is a ‘piqueo‘ (a hors d’ouevre or appetiser) in Peru, typically made with Choclo or the giant corn that is native to the country. Unlike the sweet corn that is commonly available in India, choclo does not have a sweetness to it – it should be more like our desi corn, I am guessing. Boiled kernels of Peruvian corn are sauteed in butter, seasoned with salt and pepper, with a dash of cumin and lemon, to make Choclo Al Comino. It is quite a simple thing to prepare, but one that is extremely delightful when served hot.
The theme this week at Foodie Monday Blog Hop is #InternationalFeast, wherein members are exploring cuisines beyond the realm of India. I chose to make Choclo Al Comino from Peru for the challenge, with Indian sweet corn in the absence of the Peruvian choclo. Well, it turned out absolutely lovely, a pleasure to tuck into, just as I had expected it would be. Our family has a new favourite way to eat corn now!
Let’s now check out how I made the Choclo Al Comino or Peruvian Style Corn With Cumin And Lemon, shall we?
Recipe adapted from: Peru Delights
Ingredients (serves 3-4):
- 2 big cobs of corn
- Salt to taste
- About 4 tablespoons of salted butter
- 1 tablespoon sugar
- 1 teaspoon pepper powder or to taste
- 1 teaspoon roasted cumin powder
- 1 tablespoon finely chopped fresh coriander leaves
- A dash of lemon juice
Method:
1. Remove the husks and fibres from the corn cobs. Separate the kernels from the cobs.
2. Place the corn kernels in a pan, and add in just enough water to cover them. Add a little salt.
3. Place the pan on high flame and bring the water to a boil. Then, lower the flame to medium. Keep the pan on medium heat till the corn kernels are cooked. Don’t overly cook the corn kernels – they should be just done and retain their crunch. Switch off the gas at this stage. After the water boils, it should take just about 2 minutes for the corn to cook.
4. When done, transfer the corn kernels to a colander and place in the kitchen sink. Allow all the water to drain out.
5. Heat the butter in a pan. When it melts, turn the flame to medium. Add the cooked corn kernels, the sugar, and salt to taste. Saute on medium flame for a minute, stirring intermittently.
6. Add roasted cumin powder and pepper powder to the pan. Mix well. Saute on medium flame for a minute more. Switch off gas.
7. Mix in lemon juice.
8. Serve immediately, garnished with finely chopped coriander.
Notes:
1. Peruvian giant corn, also called choclo, is typically used to make this dish. In the absence of that, I have used Indian sweet corn.
2. Use sweet corn that is fresh, but not too tender. Only then will it be easy to separate the corn kernels from the cobs. You may use Indian desi corn as well.
3. If the corn you have is sweet enough, you can skip adding the sugar. I used it because the corn I had wasn’t very sweet.
4. The original recipe doesn’t call for coriander, but I have used it here. I felt it added a nice touch to the dish.
5. I have used Amul salted butter in this dish. I think using garlic butter instead would have had a lovely result as well.
6. The original recipe calls for the use of 1/3 cup butter. I have used only about 4 tablespoons.
7. To make roasted cumin powder, heat a pan and add a handful of cumin seeds to it. Dry roast on medium heat till the cumin emits a lovely fragrance. Allow to cool, then make a fine powder in a mixer. Store in a clean, dry, air-tight bottle and use as needed.
******************
This post is for the Foodie Monday Blog Hop, for the #InternationalFeast challenge.
I’m sharing this post with Fiesta Friday #251. The co-hosts this week are Mollie @ Frugal Hausfrau and Monika @ Everyday Healthy Recipes.
Peruvian style corn with cumin powder and lemon is something my corn fanatic family would certainly love to have on a weekend evening. Lovely presentation Priya ! I feel like digging into that bowl right away.
LikeLike
@poonampagar
Poonam Bachhav Thank you! If you guys love corn, you must absolutely try this out. 🙂
LikeLike
Wonderful post! Peruvian style corn looks so delicious and tempting.
LikeLike
@Megala
Thank you! This is, indeed, a delightful snack. 🙂
LikeLiked by 1 person
Lipsmacking dish priya ! Loved the flavours that went there 🙂
LikeLike
@sizzlingtastebuds
Thank you so much!!
LikeLike
Love this simple one Corn sauteed in butter and then with a dash of cumin and lemon sounds super tempting !!
LikeLike
@Sasmita Sahoo Samanta
Thank you! This is indeed a super simple yet very flavourful snack. 🙂
LikeLike
I love corn in anything. And this looks absolutely delicious. Loved the use of roasted cumin powder, lemon and coriander leaves in it. I can imagine the finger licking taste.
LikeLike
@Batter Up With Sujata
You must absolutely try this out. If you love corn, you will love this. 🙂
LikeLike
Sure 😊
LikeLike
So easy and yummy .. I will love serve this as a starter to guests or in between munching time to kids!! Very nice!!
LikeLike
@FoodTrails
Thank you so much! 🙂
LikeLike
Okay, next trip to the market I am getting corn and making this delicious yet simple salad/ snack. Sounds delicious and yet is so easy. Great share.
LikeLike
@themadscientistskitchen
Ha ha, thank you. Hope you will try this out soon. 🙂
LikeLike
I just love anything with corn. Such a simple but flavorful starter or even great for in between snacks. Machu Pichu is on our list too.
LikeLike
@Mayurisjikoni
Indeed, this is a very simple but flavourful starter. 🙂
LikeLiked by 1 person
Lovely, Comforting tones of cumin and lemon. I love the history of Peru and I am sure the food is as delicious as the depth of the civilisation too.
LikeLike
@Seema Doraiswamy Sriram
This snack indeed tasted delicious! 🙂
LikeLike
Nice, yummy got to try this.
LikeLike
@ParsiCuisine
Thank you! This is indeed super yummy!
LikeLike
Corn is a crowd pleaser anyday. A warm bowl of this tossed corn snack would be excellent for winter snacking! Healthy, flavourful, light and delicious.
LikeLike
@Vidya Narayan
Thank you, Vidya! You are right – this is the perfect snack for winter evenings. 🙂
LikeLiked by 1 person
I love corn particularly in season wala This Peruvian style corn with cumin and lemon sound super temping dear. such a nice share for theme !!
LikeLike
@Sasmita Sahoo Samanta
Thank you so much! 🙂
LikeLike
This is such a simple and inviting dish. My daughter would love to have this. Looks delicious
LikeLike
@Veena Krishnakumar
Thank you! 🙂
This does taste awesome! You must try this out some time.
LikeLike
I am going to try this minus the butter. Sounds great.
LikeLike
@Kelly Mac Kay
Thank you! Do try it out. I’d love to hear how you liked this.
That said, I think it is the butter which adds a whole lot of flavour to this dish. I’m not sure what can be used in its place.
LikeLiked by 1 person