Seco de Choclo

History and Background

Seco de Choclo is a traditional South American dish rooted deeply in the culinary history of countries such as Peru and Ecuador. This dish is known for its rich flavors and hearty texture, primarily made from corn, locally known as choclo. Historically, corn has been a staple food in Andean cultures for thousands of years, contributing to this dish's popularity and significance. Seco de Choclo represents not just a meal but a celebration of the agricultural traditions of these regions.

Ingredients

• Corn
• Onion
• Garlic
• Cilantro
• Tomato
• Potato
• Vegetable Broth
• Cumin
• Salt
• Black Pepper
• Sunflower Oil
• Lime
• Green Peas
• Carrot

Preparation

Preparing the Ingredients

1. Shuck the corn, then cut the kernels from the cob. Set them aside.
2. Dice the onion finely.
3. Mince the garlic.
4. Chop the cilantro and tomato finely.
5. Peel and cube the potato.
6. Peel and dice the carrot.
7. Juice the lime.

Cooking Process

Step 1: Frying the Base

Heat a generous amount of sunflower oil in a large pot over medium heat. Once hot, add the onion and garlic and cook until the onion is translucent.

Step 2: Adding the Vegetables

Add the tomato, stirring occasionally. Cook until the tomato is broken down, enriching the flavors of the base. Stir in the cumin, potato, and carrot. Mix until the vegetables are well-coated with the sauce.

Step 3: Incorporating the Broth

Pour in the vegetable broth and bring to a gentle simmer. Let it cook until the potato and carrot soften, absorbing the flavorful broth.

Step 4: Finalizing the Stew

Add the corn, green peas, and half of the chopped cilantro. Season the stew with salt and black pepper according to taste. Allow the Seco de Choclo to simmer, stirring occasionally, until it thickens to a creamy consistency. Check periodically with a cooking timer to prevent overcooking.

Enjoying Seco de Choclo

Before serving, garnish the Seco de Choclo with the remaining cilantro and a squeeze of lime juice to enhance its flavors. Serve hot, possibly accompanied by freshly baked bread or a simple green salad. The dish pairs beautifully with a refreshing drink like limeade or a chilled glass of white wine.