Corn is Peruvian staple, and this dish highlights the versatility of the ingredient by marrying two native varieties of corn (choclo and kculli) with kiwicha (a dense grain similar to quinoa).
This was one of my favorite dishes, and was the perfect blend of rich, savory, and fresh elements, with a creamy gnocchi-like base underneath topped by a crispy thin fritter and fresh, herby leaves.