Corn lawa is a traditional Andean soup, made with ripe corn, grains, vegetables, and aromatic herbs. This delicious Cusco-style soup has a thick consistency and is perfect to enjoy on cold days.
It is a traditional Andean soup that has been part of Peruvian cuisine for generations. Made with ripe corn, grains, vegetables, and aromatic herbs, this recipe represents Peru's culinary tradition.
The thick consistency makes it the perfect dish to enjoy on cold days. Get ready and start cooking this wonderful dish!
Corn Lawa
Ingredients
6 Pitted ripe corn
2 Branches of huacatay
1 tablespoon of Yellow chili paste
1 Finely chopped onion
3 Crushed garlic cloves
3 Diced potatoes
200 grams of Fresh cheese
3 Eggs
1 Chopped parsley sprig
1 ½ liter of Water
Olive oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : First, blend the corn with huacatay leaves, the yellow chili, and some water.
Step 2 : Then, strain this mixture and set aside.
Step 3 : In a pot, add olive oil and sauté the onion with the garlic.
Step 4 : Next, add the potatoes and water, cooking everything for 10 minutes.
Step 5 : Once the potatoes are tender, add the strained corn mixture and cook over low heat without stopping to stir until the soup thickens.
Step 6 : Season with salt and pepper.
Step 7 : Then, add the lightly beaten eggs and cheese, cooking for about 5 more minutes.
Step 8 : Finally, serve the hot soup and garnish with pieces of cheese and chopped parsley.
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