Chilean choclos cocidos con mantequilla are fresh corn cobs boiled in salted water and served hot with butter melting over the kernels, a summer classic eaten with your hands. It takes 10 minutes of preparation plus 15 minutes of cooking and serves 4 people.
It is one of the simplest ways to enjoy the sweetness and tender texture of Chilean summer corn, and a favorite side for family barbecues and lunches during the choclo season.
How to Make Chilean Boiled Corn with Butter?
Choose large, fresh, tender cobs, strip off the husks and silk, and cook them in boiling salted water until the kernels are tender. Serve them straight away with butter spread over the top so it melts into every kernel, a quick and simple method that brings out the natural flavor of the corn.
Nutritional Information
Each serving of boiled corn with butter contains approximately 300 kcal, 30 g of carbohydrates, 20 g of fat, 4 g of protein, 3 g of fiber, 5 g of sugars, 60 mg of cholesterol, and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Choclos con Mantequilla Recipe
Preparation: 10 minutes
Cooking: 15 minutes
Servings: 4 people
Ingredients
- 4 fresh corn cobs
- 200 g (7 oz) of butter
- 1 teaspoon of salt
Instructions
- Husk the corn and remove any silk threads and damaged kernels, rinse well under cold water, and set aside in a colander. Fill a large pot halfway with water and bring it to a boil.
- Add the teaspoon of salt and carefully lower the cobs into the water, cover the pot, and cook for 10 to 15 minutes, checking until the kernels are tender. Drain carefully and keep the corn covered.
- Serve immediately on a large plate and push a skewer into each end of the cobs so they can be held without burning your fingers. Spread butter over the corn so it melts across the surface and coats every kernel.
Additional Tips
Add milk to the water
Stir a cup of milk and a teaspoon of sugar into the boiling water to boost the natural sweetness of the corn and give the kernels a creamier, softer texture.
Flavor the butter
Mix the melted butter with chopped cilantro, parsley, or basil, or with a little garlic or lemon zest, to lift the flavor without changing the base of the recipe.
Cook the corn the day you buy it
The sugars in fresh corn start turning into starch soon after harvest. The sooner the cobs go into the pot, the sweeter and juicier they will be.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Butter | Garlic herb butter | 1:1 | More aromatic |
| Butter | Olive oil | 200 g : 100 ml | Lighter, dairy free |
| Salt | Merken | To taste | Smoky and spicy |
| Plain water | Water with milk | 1 cup milk per pot | Sweeter, creamier kernels |
Frequently Asked Questions (FAQs)
1. What is the best corn variety for this recipe?
Choclo humero, the tender kernel corn sold in Chile in summer, is the best choice because its kernels are juicy, soft, and naturally sweet, which pairs perfectly with melted butter. Outside Chile, use fresh sweet corn.
2. Can I steam the corn instead of boiling it?
Yes. Steaming keeps more of the nutrients and only takes a little longer, about 15 to 20 minutes depending on the size of the cobs.
3. Should I salt the cooking water?
A teaspoon of salt in the boiling water seasons the kernels lightly. Some cooks prefer to salt only at the table so the kernels stay as tender as possible.
4. How do I know when the corn is done?
Press a kernel with a fork after 10 minutes. If it bursts easily and the kernels look bright and plump, the corn is ready. Overcooked corn turns starchy and loses its sweetness.
What Is Choclo?
Choclo is the Chilean and Andean name for fresh corn on the cob, from the Quechua word chuqllu. In Chile it is the base of summer dishes such as humitas and pastel de choclo, and boiled with butter it is the simplest way to eat it, often as a starter or side at barbecues.
History of Corn in Chile
Corn was domesticated in Mexico thousands of years ago and spread south through the Andes long before the Spanish arrived. Indigenous peoples in central Chile grew it alongside beans and squash, and it remains one of the most important ingredients of Chilean summer cooking, from the countryside to city markets.
Did You Know?
Corn is native to the Americas and has been cultivated for thousands of years, becoming one of the oldest and most widely used staple foods across cultures around the world.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Lamb Chops with Corn Pastelera Recipe
- Chilean Potatoes with Chuchoca Recipe
- Chilean French Fries in Lard Recipe
- Chilean Cold Pichanga Recipe
