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.

This recipe is a North American take on that delicious choclo and cheese combination. If you can find frozen Andean choclo at your local Latin food market, you'll enjoy its unique taste in this rich, cheesy dish. This casserole would make a great Thanksgiving side dish, as it represents indigenous local flavors with a North American casserole-style presentation.

See Also

Chilean Beef and Corn Casserole - Pastel de Choclo

Arepas de Choclo - Sweet Corn Cakes with Cheese

Cheers for Choclo