Peruvian Choclo Corn with Queso & Aji Aioli

This dish brings me back to the first time I trekked through the Inca Trail as a young child. I would look forward to snacking on choclo con queso after long days of walking endless miles in the high altitudes of the Andes Mountains. Peruvian corn is commonly grown in the mountains and is a popular crop used in several dishes or eaten alone as a snack with queso and Aji Amarillo.

Peruvian Choclo Corn with Queso & Aji: Serves 2

• 2 Peruvian choclo ears

• 6-8 slices of Peruvian white cheese

• 1 lime

• 1 tbsp of Aji Amarillo paste

• 3 tbsp of mayo

• Salt to taste, cilantro garnish

  Cook the corn in boiling water with salt and lime juice for about 12 minutes or until yellow and soft. Blend the aji and mayo in a small mixing bowl and add a pinch of salt (add more aji to your spicy preference!). Let the corn cool down to room temperature before serving. Top with fresh cilantro for garnish.