CHOCLITO A LA HUANCAÍNA

INGREDIENTS

- 4 whole white corns  

- 250 gr yellow chili (without veins and seeds) 

- 96 gr crushed soda crackers 

- 300 gr fresh cheese in small cubes 

- 200 gr evaporated milk  

- 50 ml filtered water

- ½ teaspoon of coarse salt 

- 4 hard boiled eggs 

- 8 black olives 

- 8 leaves butterhead lettuce

PREPARATION

First, remove the outer leaves of the corn . Next wash the whole corn and thresh them. Then cook the kernels in a pot with water for approximately 15 minutes, or in the microwave for 3 minutes. Once it’s ready, drain the water and reserve the corn aside. For the Huancaina sauce, wash and remove the seeds of the yellow chilis, put in hot water for 10 minutes, drain, chop and place in the blender vase, add 96 grs of crushed crackers, 300 grs of fresh cheese in small cubes, 200 grs evaporated milk, 50 ml of filtered water, ½ teaspoon of coarse salt, blend to integrate all the ingredients, obtaining a smooth creamy sauce and it’s ready!!

To serve, place 2 leaves of butterhead lettuce, cooked corn kernels, the huancaina sauce previously prepared, decorate with black olives and boiled eggs in half.

Enjoy!

PREP TIME:  15  min

COOK TIME: 20 min

TIP

• Put the chili in hot water for 10 minutes, so the chili is not too spicy. 

• Be careful with the salt, cheese is already salty.

• You can serve this dish like a starter or main dish.

• If you serve it as an appetizer, you can insert toothpicks into the corn kernels and place the Huancaina sauce in a small bowl, using this sauce as a dip.