Recipe: Yummy Peruvian corn (choclo) muffins

Peruvian corn (choclo) muffins. Choclo, also referred to as Peruvian corn or Cuzco corn (after the capital city of the Inca empire), is a large-kernel variety of field corn from the Andes. It is consumed in parts of Central America and South America, especially in Ecuador, Peru, Bolivia and Colombia. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and.

Peruvian Desserts Peruvian Cuisine Peruvian Recipes Peruvian Dishes Purple Food Corn Cakes Corn Muffins Rainbow Food Best A variety of purple corn (maiz morado) grows in Peru that colors and adds a particular flavor to the water in which it is boiled. Peruvian-style ceviche—which Solis has brought to the attention of the world—is grilled, most often set above the flames on a protective bed of choclo leaves. The traditional sides are sweet potatoes and choclo. You can cook Peruvian corn (choclo) muffins using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Peruvian corn (choclo) muffins

1. You need 100 grams of unsalted butter.
2. It's 150 grams of sugar.
3. Prepare 2 piece of eggs.
4. You need 150 grams of fresh corn (blended).
5. You need 3 tbsp of milk.
6. Prepare 1/2 tsp of vanilla extract.
7. It's 80 grams of all-purpose flour.
8. Prepare 1/4 tsp of baking powder.
9. It's pinch of salt.

Sprinkled over the dish is corn nuts—choclo kernels that have been soaked for several days. Corn (choclos) constitutes a staple food in many regions of the world. Corn can be harvested and consumed in the unripe state, when the kernels are fully grown but still soft. Unripe corn must usually be cooked to become palatable.

Peruvian corn (choclo) muffins step by step

1. Mix sugar and butter..
2. Add eggs one by one, then the blended corn. I use a hand mixer..
3. Add milk, vanilla extract, salt and sifted flour and baking powder..
4. Mix well and put in muffin paper cups..
5. Bake in oven 160°C for 45 minutes..

Corn, or Choclo, as it's called in Peru, is a main staple of our daily diet since thousands of years ago. It is consumed in parts of Central America and South America, especially in Ecuador, Peru, Bolivia and Colombia. A traditional Peruvian rice dish prepared with cilantro, carrots, Andean corn "choclo" and sweet peas. Topped with sliced onions and juicy chopped tomatoes in a lime juice. Served side tostones and Andean corn "choclo".

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