Chochoca de Bolivia

Ingredients

• 4 cups (950ml) water 4 cups (950ml) water
• 2 cups (400g) large corn kernels 2 cups (400g) large corn kernels
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Toppings: cheese, avocado, tomato, onion, cilantro (optional) Toppings: cheese, avocado, tomato, onion, cilantro (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 6g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring the water to a boil.
2. 2.
   Add the corn kernels and salt to the boiling water.
3. 3.
   Reduce the heat to medium-low and simmer for about 45 minutes, or until the corn is tender.
4. 4.
   Drain the corn and transfer it to a serving dish.
5. 5.
   Drizzle the vegetable oil over the corn and toss gently to coat.
6. 6.
   Serve the chochoca hot, accompanied by your choice of toppings such as cheese, avocado, tomato, onion, and cilantro.

Treat your ingredients with care...

• Corn kernels — Use fresh or frozen large corn kernels for the best texture and flavor. Canned corn can be used as a substitute, but the texture may be slightly different.

Tips & Tricks

• For added flavor, you can cook the corn kernels in vegetable or chicken broth instead of water.
• Experiment with different toppings to personalize your chochoca. Some popular additions include salsa, hot sauce, or a squeeze of lime juice.
• If you prefer a creamier texture, you can add a dollop of sour cream or yogurt on top of the chochoca.

Serving advice

Serve the chochoca as a main course accompanied by a fresh salad or as a side dish with traditional Bolivian stews or grilled meats.

Presentation advice

To enhance the presentation, arrange the toppings in separate bowls and allow each person to customize their chochoca according to their preferences. Garnish with a sprig of fresh cilantro for a pop of color.