| Prep: 15 mins | Cook: 20 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 16g | 6g | 25g |
| sugars | fibre | protein | salt |
| 7g | 3g | 12g | 1.2g |
When it comes to culinary explorations, recipes that beautifully merge distinct cultures always excite me. One of these flavorful combinations can be found in the Peruvian Corn with Huacatay Sauce dish. This vibrant and hearty fruit-based dish has managed to become one of my favourites not just because of its unique, tantalizing flavors, but also due to the delightful fusion of my Japanese heritage with the eclectic and intriguing food culture of Peru.
A Taste of Peru Meets the Land of the Rising Sun
This Peruvian Corn with Huacatay Sauce recipe is a creative culinary blend that appeals to the adventurous foodie in me. Every serving takes me on a virtual journey from the bustling streets of Lima to the serene views of Mount Fuji. Just as how sushi rolls represent my Japanese identity, this Peruvian recipe gives me a chance to venture into another culturally rich food scene.
The Peruvian Corn with Huacatay Sauce comes with a well-rounded profile of flavors, melding the sweetness of corn, the creaminess of queso fresco and the unique, herby flavor of Huacatay or Peruvian Black Mint. It’s similar to the familiar Esquites, a delightful Mexican corn salad. Pair this dish with my staple tamari-basted mackerel and you would have an amazing fusion of Peruvian and Japanese cuisine that’s both flavorsome and satisfying. Check out Just One Cookbook on more ways to experiment with Peruvian cuisine.
A Recipe Packed with Healthy Goodness
Beyond its enchanting blend of taste, the Peruvian Corn with Huacatay Sauce is a veritable treasure of health benefits. The principal ingredient, corn, is a powerhouse of essential nutrients including vitamins B and C, dietary fiber and minerals such as magnesium and potassium. This Healthline article provides a deep-dive on the benefits of corn. Furthermore, the huacatay paste offers a dose of antioxidants and the turmeric is well-known for its anti-inflammatory properties. In addition, the fresh queso fresco contains protein and calcium, both important for overall health.
I could go on, but I think it’s best experienced firsthand; the explosion of flavors, the engaging preparation process, and the healthful ingredients. The recipe authentically captures the spirit of Peru and transports it into my kitchen, halfway across the globe. That’s truly the magic of cooking up the Peruvian Corn with Huacatay Sauce.
What You’ll Need
- 6 Peruvian Corncobs, boiled
- 2 slices of Fresh Queso Fresco (Peruvian fresh cheese)
- 3 tablespoons Huacatay (Peruvian black mint) paste
- 2 cups of evaporated milk
- 3 tablespoons vegetable oil
- 2 cloves of garlic, minced
- 1 teaspoon turmeric
- Salt to taste
- 1 Peruvian yellow pepper, seeded and chopped
- 1 red onion, finely chopped
- 6 lettuce leaves (for serving)
Method
Step One
Start by boiling the Peruvian corncobs in a large pot of salted water. Once they’re tender, remove them from the water and set aside to cool.
Step Two
In another pan, heat the vegetable oil over medium heat. Once hot, add the finely chopped red onion and minced garlic cloves to the pan. Sauté until the onion is transparent and the garlic is browned, making sure to stir occasionally to prevent them from burning.
Step Three
Add the chopped yellow pepper to the pan. Continue to sauté for approximately 2-3 minutes until the pepper is tender. Add in the teaspoon of turmeric and continue to stir until well combined.
Step Four
Reduce the heat to low and add the Huacatay paste to the pan. Stir until the paste is well combined with the vegetables. Pour in the evaporated milk and continue stirring until all the ingredients are well mixed together. Cook the mixture for around 5 minutes or until it thickens slightly.
Step Five
Add salt to taste and slices of fresh Queso Fresco. Stir until the cheese is completely melted and the sauce is well combined.
Step Six
Place each boiled corn cob on a lettuce leaf. Pour generous amounts of sauce over the corn cobs. Serve the Peruvian Corn with Huacatay Sauce hot and enjoy this Peruvian gastronomic delight!
