Cheesy Corn Casserole (Choclo con Queso)
The large-kerneled Andean corn called choclo tastes wonderful in this macaroni and cheese-like casserole.
- Serves: 6 persons
- 1(16-ounce) bag frozen choclo kernels
- ¼cup red onion (finely chopped)
- 1tablespoon aji panca paste (or 2 teaspoons minced chile pepper)
- 1teaspoon cumin
- 3tablespoons butter
- 3tablespoons flour
- 1 ½cups whole milk
- ¼cup crumbled queso fresco cheese
- ¼cup cream cheese
- ½cup cheddar cheese (grated)
- ⅓cup mozzarella cheese (grated)
- Salt and pepper (to taste)
Step 1Gather the ingredients.
Step 2Bring a pot of salted water to a boil and add the frozen corn. Cook the corn until it is just tender, but still chewy, about 5 to 8 minutes.
Step 3Drain corn and set aside.
Step 4In a medium saucepan, sauté the minced onion, cumin, and aji panca paste in the butter over medium heat, until the onion is soft and fragrant.
Step 5Add the flour and stir for a minute or two, then whisk in the milk. Continue to stir until the mixture comes to a boil and thickens.
Step 6Remove from heat and stir in the cream cheese, queso fresco, and 1/4 cup of the cheddar cheese. Season with salt and pepper to taste.
Step 7Preheat the oven to 350 F. Lightly butter or grease an oven-proof casserole dish.
Step 8Stir the cooked corn into the cheese sauce, then place the mixture into the casserole.
Step 9Sprinkle the remaining cheddar cheese and the mozzarella cheese over the top of the corn.
Step 10Heat casserole in the oven until the cheese is melted and the corn is bubbly.
Step 11Serve and enjoy!