In-between

Maíz Chulpe (Peruvian Choclo) with Huancaína Butter & Toasted Peanuts

Name: Maíz Chulpe (Peruvian Choclo) with Huancaína Butter & Toasted Peanuts
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 cups frozen Peruvian choclo kernels (or large frozen corn); ¼ cup smooth natural peanut butter; 2 tbsp ají amarillo paste; 1 tbsp neutral oil; 1 tbsp lime juice; 2 tbsp roasted unsalted peanuts; 2 tbsp crema or sour cream; 1 clove garlic, minced; ¼ tsp ground cumin; ¼ tsp paprika; Pinch of cayenne; Sea salt and black pepper

Large, creamy Peruvian choclo kernels steamed until tender, then tossed in a silky huancaína-spiced peanut butter sauce with lime and a shower of toasted peanuts. Herbaceous, nutty, and deeply satisfying—a light afternoon snack that tastes like the highlands.

499cal per serving 16gprotein 41gcarbs 35gfat 8min prep 12min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this