Have you ever tried Choclo or Andean Corn? Today I would love to share with you this Peruvian Rice with Andean Corn recipe or Arroz Con Choclo. It’s the perfect side dish for any BBQs or grilled food.
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Culinary Diversity of Miami
Miami is the perfect city to live for a foodie like me. Not only you find restaurants offering extraordinary dishes from a variety of World cuisines, but also people who live here have such interesting backgrounds and diverse heritage.
My husband and I have a group of friends that we rotate hosting dinners once a month or so. Our friends are from Peru, Ecuador and Panama while my husband is from Bolivia and I’m from Albania. I love trying different foods from their home countries and that’s food you don’t really find in the menu of a restaurant.
Last time we met all together, my friend Caro cooked this amazing Peruvian rice with choclo that we all loved!! It took me months to find choclo but finally found it:).
What is Choclo?
Choclo is a large grain corn, mainly found in the Andean region of South America. It’s widely used in Peruvian, Bolivian, Ecuadorian and Colombian cuisines. Here in Miami it is commonly found in Peruvian restaurants as a side on ceviche dishes. Therefore most people here in Miami call choclo, Peruvian Corn.
Where to buy Choclo?
If you live in South America, choclo is easy to find in any street markets or regular grocery stores. However, in United States it is not as easy to find choclo. I was able to find choclo in the below package in a local Latin supermarket here in Miami. It was in the frozen section. I found online choclo kernels, canned but not sure how they taste since I haven’t had a chance to try the canned version myself.
How to make Arroz con Choclo?
This is a very easy recipe. If you know how to make regular rice, you know how to make this recipe. I love using jasmin rice but you can use rice of your choice.
Any rice you decide to use, make sure to add more water than required in the package to allow for the corn to cook too.
For this recipe, I use 2 cups or rice, 1 cup of choclo and 5 cups of water when normally I would use just 4 cups of water if I was making plain rice.
See below all ingredients laid out before cooking.
Arroz con Choclo – Peruvian Rice with Andean Corn
- Medium pot
- Wooden spoon
- 2 tbsps olive oil
- 2 garlic cloves
- 2 cups jasmine rice You can use a different rice
- 1 cup choclo (corn kernels)
- 5 cups water I try to use hot water
- 1 tsp salt adjust salt to taste
- Remove any impurities from rice. Peel and mince the garlic.
- Saute garlic in olive oil. Add rice and keep stirring so all the grains are coated and become shiny or translucent. Use a wooden spoon to stir.
- Heat water in an electric kettle same time you are sauteing the garlic and rice.
- Once rice has become shiny, then add 5 cups of water and then add choclo and salt. Mix once and lower temperature to medium low once water has boiled. Keep uncovered.
- When you see that water is running out, then turn heat to low and cover the pot. Once it has cooked covered for few more minutes, then then turn heat off. Fluff with a fork once ready to serve.
- Serve this side dish with your favorite dish. We love it as side dish on BBQs.
- I haven’t tried cooking this rice dish in instant pot only because I don’t know how choclo would handle pressure cooking.
- If using a rice cooker, follow cooking instructions and adjust for time. The rest of the steps should be the same.
- Another method of cooking this dish in the stovetop would be to boil water in the pot, then add rice, oil, very fine minced garlic, choclo and salt. If using this method, use 4.5 cups of water instead of 5.
- Please note I used frozen choclo kernels, if you don’t buy it frozen try to cook a handful separately to see how long it takes to cook. The frozen one seems to have a similar cooking time with rice so it’s perfect when cooked together.
If you would like to save this recipe for later, please pin the below image to Pinterest. Feel free to tag me in social media or below in comments with questions or show off pictures of how the recipe turned out:). Thank you!!
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Other Peruvian Recipes
If you are looking for more Peruvian recipes, please see below posts:
Este Arroz con Choclo me encanta. No solo porque ésta listo sin problema y le gusta a toda la familia . Y debo de decir que el Choclo vine a verlo por primera vez cuando llegue a EU y desde entonces me encanta usarlo . Hoy haré un arrocito como este. Ya se me antojó
Muchas gracias Jenny!! Yo también conocí el choclo por primera ves en Estados Unidos ya que no hay en mi pais. Pero con mi esposo estoy conociendo cada ves mas comida de Bolivia y mas comida Andina que es deliciosa y varia también entre Bolivia, Peru y otros paises. Es de verdad un lujo para mi que soy foodie y me gusta la comida
I believe Choclo is hominy in English. This recipe reminds me of Mexican Pozole. This is right up my alley. Can’t wait to try it.
I have heard about arroz con choclo before and I always wondered what choclo means until I read your recipe, now I know. In Mexico we also use this kind of corn for a dish called pozolillo.
Adoro el arroz es cualquiera de sus versiones, me parece una comida estupenda!!! Me apunto este peruvian arroz con choclo que es un acompañamiento ideal.
Mmmm Adoro el Peruvian arroz con choclo Lo suelo hacer muy a menudo, incluso frío para acompañarlo con ensaladas para esta temporada me encantó leerte y sobre todo la receta exquisita
I love it Peruvian arroz con choclo Sonila!