Lagua De Choclo

Ingredients

• 3 cups choclo corn kernels – blended to a coarse paste
• 1 cups choclo corn kernels – left whole
• 6 cups vegetable stock (unsalted)
• 2 tbsp vegetable oil
• 1 medium onion – finely chopped
• 3 cloves garlic – minced
• 2 tbsp aji amarillo paste
• 0.5 tsp ground cumin
• 1 pounds potatoes – peeled and diced 0.5-inch
• 2 tsp kosher salt
• 0.5 tsp ground black pepper
• 2 tbsp huacatay leaves – finely chopped
• 6 ounces queso fresco – cut into 0.5-inch cubes
• huacatay leaves – chopped (for serving)

Instructions

1. Blend 3 cups of the choclo corn kernels with 0.5 cup of the measured vegetable stock to a coarse paste; set aside.
2. Heat the vegetable oil in a heavy pot over medium heat. Add the finely chopped onion and cook, stirring, until translucent and lightly sweet, 5–7 minutes.
3. Stir in the minced garlic, aji amarillo paste, and ground cumin; cook until fragrant, 1–2 minutes.
4. Pour in the remaining vegetable stock and bring to a simmer.
5. Add the diced potatoes and simmer until starting to soften, about 10 minutes.
6. Stir in the blended corn paste and the remaining 1 cup of whole corn kernels. Simmer gently, stirring often to prevent sticking, until the potatoes are tender and the soup is thick and bubbling like a soft porridge, 12–15 minutes.
7. Season with kosher salt and black pepper. Stir in the finely chopped huacatay leaves and the queso fresco; cook 1–2 minutes more to wilt the herb and warm the cheese without melting it away.
8. Ladle into warm bowls and garnish with chopped huacatay leaves (for serving). Serve hot.