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.
In a medium saucepan over medium heat, melt the butter.
Add the cooked choclo kernels to the pan and sauté for about 2-3 minutes until they are lightly golden.
Pour in the milk and stir to combine with the corn.
Add the honey, ground cinnamon, and salt. Stir well and cook for another 3-4 minutes until heated through and ingredients are well combined.
Remove from heat and let cool for a few minutes.
Serve warm, garnished with chopped nuts and fresh mint leaves if desired.
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