Peruvian
Peruvian Choclo with Honey and Cinnamon
A delightful dessert featuring sweet Peruvian corn, balanced with honey and cinnamon for a unique twist. This easy recipe celebrates the flavors of Peru in a comforting and satisfying way.
Total Time20 minutes
Servings4
Difficulty
easy
Cost
Medium
Nutrition (per serving)
0
Calories
4
Protein
35
Carbs
10
Fat
3
Fiber
0g
Sodium
Ingredients
- 2 cups Peruvian sweet corn (choclo), cooked and kernels separated
- 1/4 cup honey
- 1 teaspoon ground cinnamon
- 1/4 cup milk (or evaporated milk for a richer taste)
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- Chopped nuts (for garnish, optional)
- Fresh mint leaves (for garnish, optional)
Instructions
- 1In a medium saucepan over medium heat, melt the butter.
- 2Add the cooked choclo kernels to the pan and sauté for about 2-3 minutes until they are lightly golden.
- 3Pour in the milk and stir to combine with the corn.
- 4Add the honey, ground cinnamon, and salt. Stir well and cook for another 3-4 minutes until heated through and ingredients are well combined.
- 5Remove from heat and let cool for a few minutes.
- 6Serve warm, garnished with chopped nuts and fresh mint leaves if desired.
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