Pepian de Choclo (Corn, chili, and cilantro stew)
Recipe type: Entree
Cuisine: Northern Peru
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 tbsp oil
  • ½ cup chopped onion
  • 2 chopped garlic cloves
  • 1 tbsp aji mirasol paste
  • 2 yellow chili pepper, cut in thin stripes (or use in paste, as needed)
  • 4 Peruvian giant kernel corns
  • 2 cups vegetable stock
  • ½ cup cilantro leaves
  • 4 small or 1-2 large zucchini, cut in cubes
  • Salt and pepper
  1. Blend the corn kernels and cilantro leaves with the vegetable stock until creamy.
  2. In a pan with oil, over medium heat, saute the onion, garlic, and 2 chili peppers, stirring until golden.
  3. Add the corn and coriander paste, zucchini, salt and pepper, and cook, stirring, for 10-15 minutes, or until it has the consistency you desire. If it cooks too long it will get more tamale-like.
  4. Serve with rice, and a salad, or with a piece of any kind of meat on top.
Recipe by PERU DELIGHTS at