This simple, unusual dish was served at breakfast one
day before we went on a long bus ride to visit
Pasochoa, the cloud forest. Choqllo, which is
Quechuan for “corn on the cob”, is quite a different
experience in Ecuador than in the states. Each kernel
of corn is the size of a jellybean or small marble! Yet it
is tender and very flavorful. The plant is a beautiful dark
maroon and emerald green. I had mote`, which is boiled
corn, served two different ways in Ecuador. The first
was at the open air food stalls, the size of two full city
blocks--cooked with onion, garlic, tomato, cilantro,
olive oil and sea salt, sold in paper cups and eaten with
your fingers. Elva also prepared it as part of a picnic
lunch at Cotopaxi, with a garlic, cheese, milk, tomato,
salt and a lot of munay (love) sauce. In this recipe, use
the highest quality eggs possible, for your health and
the health of the chicken!
8 organic eggs
3 large ears of fresh corn, or frozen organic kernels
3 -4 young onions, (scallions) thinly sliced
olive oil
salt
hot pepper sauce, if desired
Strip kernels from cobs of corn, if using fresh. Thaw
and gently press excess water out of frozen kernels, if
using them. Heat approximately 2 tbsp. oil until hot. At
once add onions and corn, saute. (You may also roast
corn over fire, then strip from ears.)
While vegetables are cooking, lightly whisk eggs with a
little salt in a bowl. When onion is translucent and
beginning to brown, and the corn has flecks of brown,
lower heat to medium low, pour in the eggs and allow
to cook, stirring occasionally at first then more rapidly.
As eggs firm up, turn into a large dish and serve,
passing a hot pepper sauce if desired.
