2-3 persons
60 minutes
2–3 cobs of Choclo corn (pre-cooked)
1–2 tbsp neutral oil (e.g. sunflower or avocado oil)
Paprika powder
Salt & pepper
For garnish: finely chopped coriander and mint, and limequat zest
Aji Amarillo Herb Butter:
500 g unsalted butter, at room temperature
1 clove garlic, finely chopped
2-3 grilled and blended Aji Amarillo peppers, puréed
1/2 juice of limequat
Handful of finely chopped fresh mint
Handful of finely chopped coriander
Pinch of salt
Soy sauce
2 knife tips of paprika powder
Zest of 1 limequat
Choclo Ribs with Sunny Herb Butter
Preparation Aji Amarillo herb butter:
Mix all the ingredients for the butter thoroughly. Set aside some coriander, mint, and limequat zest for garnish. Leave the butter at room temperature so it stays nice and spreadable.
Preparation Choclo Ribs:
Boil the Choclo cobs for about 10–15 minutes to soften them slightly.
Cut the cobs in half lengthwise. Then cut each half again lengthwise to create “ribs.”
Brush the corn ribs with oil and sprinkle with salt and paprika powder.
Grill over medium heat (direct heat) for about 10–15 minutes, until golden brown and lightly caramelized. Turn regularly.
Remove the corn ribs from the grill, let them cool slightly, and brush them with the Aji Amarillo herb butter so it melts into the warm corn. You can use any leftover butter for another dish or freeze it for later.
Serve warm, topped with extra coriander, mint and limequat zest.
— VEGETABLES — CORN
Choclo corn
You can recognise Choclo corn by the white, big corn kernels. Another name for Choclo corn is “giant corn”. The creamy structure makes this corn the best, most loved and popular vegetable in Peru. “Choclo con queso” (Choclo with cheese) is a famous street dish in Peru and besides, Choclo corn is also popular in the Peruvian “Ceviche” dish.
— VEGETABLES — PEPPERS
Aji Amarillo
The Aji Amarillo is an orange, fruity and aromatic chili pepper from Peru, which is similar in taste to paprika or a madame jaenette, but a lot less spicy. The Peruvian aji (chili peppers) along with onion and garlic are an integral part of the “holy-trinity” of the Peruvian cuisine.
