Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, peruvian corn (choclo) muffins. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Peruvian corn (choclo) muffins is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Peruvian corn (choclo) muffins is something that I have loved my entire life.
Great recipe for Peruvian corn (choclo) muffins. Choclo is the quechua word for "tender corn," or the new corn of the season. This is a typical Chilean dish, but is also eaten in Argentina and Peru with some variations in the recipe, sometimes using cornmeal instead of freshly mashed sweet corn. Serve with Chilean salad and/or pebre.
To get started with this recipe, we must prepare a few ingredients. You can cook peruvian corn (choclo) muffins using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Peruvian corn (choclo) muffins:
- Get 100 grams unsalted butter
- Prepare 150 grams sugar
- Prepare 2 piece eggs
- Prepare 150 grams fresh corn (blended)
- Get 3 tbsp milk
- Get 1/2 tsp vanilla extract
- Take 80 grams all-purpose flour
- Take 1/4 tsp baking powder
- Get pinch salt
The large kernel Andean corn known as choclo has a nutty, chewy taste and is slightly less sweet than North American corn. Choclo is often paired with queso fresco as a snack in South America or served as a side dish with a savory chile cheese sauce. Choclo, also known as Peruvian corn or Cusco corn, can be grown throughout the entire country of Peru and is cultivated in areas near the Peruvian municipality of Cusco. This corn is white and the kernels of this type of corn are large, not as sweet as your typical variety of sweet corn.
Steps to make Peruvian corn (choclo) muffins:
- Mix sugar and butter.
- Add eggs one by one, then the blended corn. I use a hand mixer.
- Add milk, vanilla extract, salt and sifted flour and baking powder.
- Mix well and put in muffin paper cups.
- Bake in oven 160°C for 45 minutes.
Choclo, also known as Peruvian corn or Cusco corn, can be grown throughout the entire country of Peru and is cultivated in areas near the Peruvian municipality of Cusco. This corn is white and the kernels of this type of corn are large, not as sweet as your typical variety of sweet corn. Generally grown in a large-kernel variety of field corn from the Peruvian White corn is honored at the Choclo Festival in the district of Huallabamba within the Cusco region. During the celebration, growers set up booths displaying the many different varieties of. Choclo, also known as Peruvian or Cusco corn (named for the capital city of the Incas), is not a crop that thrives in the flatlands.
So that is going to wrap it up with this exceptional food peruvian corn (choclo) muffins recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
