Cheesy Corn Casserole (Choclo con Queso)

Choclo con queso cheesy corn casserole recipe

The Spruce / Diana Chistruga

Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
304 Calories
19g Fat
26g Carbs
11g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 304
% Daily Value*
Total Fat 19g 24%
Saturated Fat 11g 54%
Cholesterol 52mg 17%
Sodium 477mg 21%
Total Carbohydrate 26g 10%
Dietary Fiber 3g 9%
Total Sugars 7g
Protein 11g
Vitamin C 6mg 30%
Calcium 247mg 19%
Iron 1mg 6%
Potassium 375mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The large kernel Andean corn known as choclo has a nutty, chewy taste and is slightly less sweet than North American corn. Choclo is often paired with queso fresco as a snack in South America or served as a side dish with a savory chile cheese sauce.

This recipe is a North American take on that delicious choclo and cheese combination. If you can find frozen Andean ​choclo at your local Latin food market, you'll enjoy its unique taste in this rich, cheesy dish. This casserole would make a great Thanksgiving side dish, as it represents indigenous local flavors with a North American casserole-style presentation.


  • 1 (16-ounce) bag frozen choclo kernels

  • 1/4 cup red onion, finely chopped

  • 2 teaspoons aji panca paste, or 2 teaspoons minced chile pepper

  • 1 teaspoon cumin

  • 3 tablespoons butter

  • 3 tablespoons all-purpose flour

  • 1 1/2 cups whole milk

  • 1/4 cup crumbled queso fresco cheese

  • 1/4 cup cream cheese

  • 1/2 cup cheddar cheese, grated

  • 1/3 cup mozzarella cheese, grated

  • Salt, to taste

  • Pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for choclo con queso
    The Spruce / Diana Chistruga
  2. Bring a pot of salted water to a boil and add the frozen corn. Cook the corn until it is just tender, but still chewy, about 5 to 8 minutes.

    Bring salted water to boil
    The Spruce / Diana Chistruga
  3. Drain corn and set aside.

    Drain corn
    The Spruce / Diana Chistruga
  4. In a medium saucepan, sauté the minced onion, cumin, and aji panca paste in the butter over medium heat, until the onion is soft and fragrant.

    Saute minced onion
    The Spruce / Diana Chistruga
  5. Add the flour and stir for a minute or two, then whisk in the milk. Continue to stir until the mixture comes to a boil and thickens.

    Add the flour
    The Spruce / Diana Chistruga
  6. Remove from heat and stir in the cream cheese, queso fresco, and 1/4 cup of the cheddar cheese. Season with salt and pepper to taste.

    The Spruce / Diana Chistruga
  7. Preheat the oven to 350 F. Lightly butter or grease an oven-proof casserole dish.

    Butter pan
    The Spruce / Diana Chistruga
  8. Stir the cooked corn into the cheese sauce, then place the mixture into the casserole.

    Stir cooked corn into cheese
    The Spruce / Diana Chistruga
  9. Sprinkle the remaining cheddar cheese and the mozzarella cheese over the top of the corn.

    The Spruce / Diana Chistruga
  10. Heat casserole in the oven until the cheese is melted and the corn is bubbly.

    Heat casserole
    The Spruce / Diana Chistruga
  11. Serve and enjoy!

    Choclo con queso
    The Spruce / Diana Chistruga