Andean & Roasted Corn with Huancaína Sauce: A Taste of Peruvian Tradition | Fine Dining Lovers
Discover how to make Andean & roasted corn with Huancaína sauce, a beloved Peruvian dish featuring choclo, sweet corn, and a rich, creamy cheese sauce. Try this recipe from chef Valerie Chang.
Keywords
- Andean corn recipe
- roasted corn
- Huancaína sauce
- Peruvian choclo
- Peruvian cuisine
- traditional Peruvian food
- Huancaína sauce recipe
- sweet corn recipe
- Valerie Chang recipe
- Maty’s restaurant
- Peruvian street food
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.com.
Ingredients
- FOR THE CORN
- Peruvian choclo (large-kernel Andean corn)
- Sweet corn
- Water
- Salt
- Olive oil
- FOR THE HUANCAÍNA SAUCE
- Aji Amarillo paste
- Queso fresco
- Cream cheese
- Grated parmesan cheese
- Saltine crackers
- Evaporated milk
- Vegetable oil
- Garlic clove
- FOR FINISHING
- Parmesan cheese
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