Peruvian corn

Common card · No. 495327

Choclo, also referred to as Peruvian corn or Cuzco corn (after Cuzco, the capital city of the Inca Empire), is a large-kernel variety of field corn from the Andes. It is consumed in parts of Central America and South America, especially in Ecuador, Peru, Bolivia and Colombia. Choclo may also refer to common corn in Argentina, Chile and Uruguay. Choclo can be eaten raw when the ears are young, or cooked when the ears are more mature. It has a milder flavor compared to other varieties of field corn, and is better suited for human consumption. When compared to sweet corn, the kernels are larger and chewier and have a starchy, hefty texture, rather than a sweet taste. The taste and appearance are somewhat similar to hominy. Choclo is used in the making of humitas in Bolivia, choclo arepas in Colombia and for pastel de choclo. Peruvian corn is often white in color. The word choclo derives from the Quechua word choccllo and has since taken on a broader context within the Spanish language, often...

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