Choclo, also referred to asPeruvian corn orCuzco corn (afterCuzco, the capital city of theInca empire),[1] is a large-kernel variety offield corn from theAndes. It is consumed in parts of Central America and South America, especially in Ecuador, Peru, Bolivia and Colombia. Choclo may also refer tocommon 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.[2] When compared tosweet corn, the kernels are larger and chewier and have a starchy, hefty texture, rather than a sweet taste.[3] The taste and appearance are somewhat similar tohominy.[4]
Choclo is used in the making ofhumitas inBolivia, chocloarepas inColombia and forpastel de choclo. Peruvian corn is often white in color.
The wordchoclo derives from theQuechua wordchoccllo and has since taken on a broader context within the Spanish language, often being used to refer to cobs of corn in general.[5]
In Peru, choclo is commonly served as an accompaniment to dishes such asceviche, and its toasted, salted form, similar tocorn nuts, are customarily given free to restaurant patrons upon being seated. Full ears of choclo are also a popular street food in Peru and other Andean countries, typically served with a slice of cheese as choclo con queso.
While flavors vary greatly, finger foods like choclo con queso mirror the popularity of corn on the cob as a convenient street snack in Latin America.