Ingredients with Measurements:
- 1 cup fresh or frozen corn kernels
- 2 ripe avocados, peeled and pitted
- 1/2 cup fresh cilantro leaves
- 1/2 cup unsalted peanuts
- 1/4 cup vegetable oil
- 1/4 cup ají amarillo paste (Peruvian yellow chili paste)
- 2 garlic cloves, minced
- 1/4 cup crumbled queso fresco (fresh cheese)
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a small saucepan, cook the corn kernels in boiling water for 3-4 minutes or until tender. Drain and set aside.
2. In a blender or food processor, combine the avocados, cilantro, peanuts, vegetable oil, ají amarillo paste, and garlic. Blend until smooth and creamy.
3. Transfer the avocado mixture to a mixing bowl and stir in the cooked corn kernels. Season with salt and pepper to taste.
4. To serve, spoon the ocopa onto a serving platter and sprinkle with crumbled queso fresco.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
5. Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 315
Fat: 28g
Carbohydrates: 14g
Protein: 7g
Fiber: 7g
Sugar: 2g
Sodium: 148mg
Substitutions for ingredients:
- If you can't find ají amarillo paste, you can substitute with a mixture of yellow bell pepper and a small amount of cayenne pepper.
- If you don't have queso fresco, you can substitute with feta cheese or grated Parmesan cheese.
Variations:
- Add a tablespoon of lime juice for a tangy flavor.
- Use roasted peanuts instead of raw peanuts for a smoky flavor.
- Add a tablespoon of honey for a touch of sweetness.
Tips and tricks:
- To make the ocopa ahead of time, prepare the avocado mixture and corn kernels separately, then combine them just before serving.
- If the ocopa is too thick, add a tablespoon of water at a time until desired consistency is reached.
- Serve with tortilla chips or crackers for dipping.
Storage instructions:
Store leftover ocopa in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the ocopa in a shallow bowl or on a platter garnished with fresh cilantro leaves and crumbled queso fresco.
Garnishes:
Fresh cilantro leaves, crumbled queso fresco, chopped peanuts, sliced avocado, lime wedges.
Pairings:
- Serve with grilled chicken or fish for a complete meal.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Grilled vegetables
- Rice or quinoa
- Black beans or refried beans
Troubleshooting advice:
- If the ocopa is too thick, add a tablespoon of water at a time until desired consistency is reached.
- If the ocopa is too thin, add more avocado or peanuts to thicken it up.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before preparing the ocopa.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
Ocopa is a traditional Peruvian dish that originated in the city of Arequipa. It is typically made with ají amarillo, peanuts, and cheese, and served with boiled potatoes.
Flavor profiles:
Creamy, nutty, slightly spicy, and tangy.
Serving suggestions:
Serve the ocopa as an appetizer or side dish at a party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian