- Servings4 servings
- Prep20 min
- Resting30 min
- Cooking20 min
- DifficultyMedium
Huancaína is one of Peru’s signature sauces, born in the Huancayo region. Ají amarillo gives it its golden colour and gentle heat; feta stands in here for the traditional fresh cheese. Served over choclo, the large Andean corn, it makes a simple, generous starter.
Ingredients
- 3 very tender, fresh corn cobs
- Aniseed
- — For the huancaína sauce:
- 3 hard-boiled eggs
- 150 g feta cheese
- 6 to 7 ají amarillo (yellow chillies)
- 70 to 90 ml vegetable oil
- Sea salt
- 30 ml water
Preparation
Cook the corn for about 20 minutes in plenty of water with a spoonful of aniseed. Leave to cool.
Boil the 3 eggs and leave them to cool aside.
Wash the ají amarillo thoroughly, remove seeds and veins, then slice. Blend for 5 minutes with 4 tablespoons of water and 70 ml of oil.
Add the feta and hard-boiled eggs and blend for a few more minutes. Adjust the salt if needed.
Pour into a jar or bowl and chill for 30 minutes: the sauce thickens considerably as it cools.
Serve the choclo on a plate, add a piece of feta for those with a sweet tooth and drizzle over a little huancaína sauce.
