Choclo con Queso is a beloved Peruvian street food and snack that showcases the country's unique giant corn kernels (choclo) paired with fresh, locally-made cheese. The corn kernels are notably different from regular sweet corn, being much larger and starchier with a distinctive nutty flavor.

This simple yet satisfying dish dates back to ancient Incan times, when corn was considered sacred and played a crucial role in both diet and religious ceremonies. The Incas developed this particular variety of corn in the Sacred Valley, and it remains an important part of Peruvian cultural identity.

The preparation is wonderfully straightforward - the corn is boiled in water, sometimes with a touch of anise seeds for extra flavor, until the kernels are tender but still firm. It's then served hot, topped with thick slices of fresh white cheese that softens slightly from the corn's heat, and often accompanied by a pat of butter and a sprinkle of salt.

While the traditional version is quite simple, modern variations might include different cheese types or additional toppings like huancaína sauce (a creamy, slightly spicy Peruvian sauce) or ají (chili paste). Some regions serve it with herbs or lime wedges on the side.

In Peru, you'll find Choclo con Queso sold by street vendors, at markets, and as an appetizer in restaurants. It's particularly popular during festivals and as a warming snack on cold Andean afternoons. Many Peruvians enjoy it as a mid-morning or afternoon snack, though it can be eaten any time of day.

From a nutritional perspective, this dish is relatively healthy, providing complex carbohydrates from the corn and protein from the cheese. One serving contains approximately 250-300 calories. The dish is naturally gluten-free and vegetarian-friendly. However, those who are lactose intolerant should be cautious with the cheese portion, though the corn itself can be enjoyed safely.