Choclo is the Quechua word for corn or maize, and in various South American countries, particularly in the Andean region, it refers to a specific type of large-kernel corn. Choclo kernels are much larger than those of the typical sweet corn known in many parts of North America.

They are often white or pale yellow in color. Unlike the sweet corn commonly eaten off the cob in places like the U.S., choclo is not particularly sweet. Instead, it has a starchy, slightly chewy texture and a more earthy flavor. Choclo is commonly boiled or steamed and then eaten off the cob. 

Capia corn is a traditional South American corn variety that has been traditionally cultivated by people of the indigenous Aymara and Quechua communities, particularly in the Argentine provinces of Catamarca, Jujuy, and Tucumán.

Distinguished by big leaves and a large stem, the plant is of considerable height, while the ear of corn typically has 16 or 20 rows of grains. With a slightly flattened top, the kernels are big, plump, and ivory white with occasional thin veins of red or rosy color.

This corn variety has a high flour content, and it’s traditionally used to prepare capia batter (a mixture of corn flour, sugar, cinnamon, pork fat, and eggs).

Maíz chulpe is a specific variety of corn native to the Andes, particularly prevalent in countries of Peru, Colombia, and Ecuador. Many farmers have lost interest in cultivating it due to its high maintenance. It must be isolated from other corn varieties to prevent cross-pollination, which would alter its unique characteristics.

That is why, in 2015, the Guardianes network initiated a campaign to preserve the endangered chulpe corn and restore its former prominence in cuisine. Maíz chulpe is almost exclusively prepared toasted, similar to popcorn. When the kernels of maíz chulpe are toasted, they pop slightly, but unlike typical popcorn, they don't turn inside out. 

Huitlacoche, also known as corn smut or Mexican truffle, is a fungus (Ustilago maydis) that grows on corn kernels, turning them into swollen, grayish-black masses. It is considered a delicacy in Mexican cuisine, valued for its earthy, smoky, and slightly sweet flavor, similar to mushrooms or truffles.

Historically, Aztecs and indigenous peoples of Mexico consumed huitlacoche, recognizing its nutritional and culinary value. It is used in tacos, quesadillas, tamales, soups, and sauces, often paired with cheese, epazote, and chilies. Despite being seen as a crop disease in other parts of the world, huitlacoche is intentionally cultivated in Mexico and has gained popularity in gourmet cuisine due to its unique taste and rich umami profile.

Criollo white corn is a corn variety of medium height that has traditionally been cultivated by the indigenous people of the Quechua and Aymara communities in South America. The plant’s stem produces up to 24 leaves, while its big, cylindrical-conical cobs usually have up to 20 rows of round, slightly squared kernels with a somewhat flattened top.

Due to their rather low flour content, the corn kernels are suitable for frying, and they are also often added to various traditional specialties. One such specialty is a sweet treat called mazamorra, which is made by combining milk-soaked corn with cinnamon or vanilla and it's believed to date back to the Colonial era.

Trdinka is a traditional corn variety originating from Bohinj. This indigenous type of corn is adapted to the Alpine regions. The kernels are yellow, orange, and red-colored, typically milled into coarse flour. The flour is used to prepare a local polenta-like specialty known as bohinjski žganci.

The field where the corn grows should be in a sunny spot, and it's fertilised and ploughed in the autumn. The corn is stored in a dry place, and the cobs are often hulled in the week before Palm Sunday. On the good cobs, a few husks are left intact before they're braided and the cobs are left to dry. 

Native to Argentina’s northwestern provinces of Salta and Jujuy, chullpi maize is a variety of sweet maize that has traditionally been cultivated and consumed by the indigenous Aymara and Quechua people living in the area. The oval to conical ears of corn have a varying number of rows with 18 to 24 long, thin, and narrow kernels which contain sugar and starch.

The sugar content is higher in unripe ears (called choclos), which can be roasted or boiled in water before consumption. Chullpi maize is commonly roasted and enjoyed either on its own or paired with goat cheese, or used to prepare a type of traditional breakfast beverage. 

Traditionally cultivated in Argentina’s northwestern provinces of Salta and Jujuy by the indigenous Aymara and Quechua people, culli maize is a native variety of maize that has remained an essential source of nutrition for these communities that have been using it to prepare various traditional specialties such as chicha morada (a refreshing beverage) and api (a type of dessert).

The ears of corn typically have around 10 to 12 rows of floury kernels with a high content of anthocyanine in the pericarp which is what gives them their distinctive dark color that ranges from deep purple to black. The specific growing requirements of this maize variety, along with a lack of demand for it on the market due to other more profitable commercial varieties, have contributed to it being cultivated exclusively in its area of origin. 

Native to Argentina’s northwestern provinces of Salta and Jujuy, morocho maize is a variety of maize that continues to be cultivated by people of indigenous communities such as the Aymara and Quechua people. Distinguished by colorless endosperm, aleurone, and pericarp, the kernels of this maize variety are round and of medium size, and they’re arranged in about 12 to 16 rows on the ear.

Due to their hard, pearly endosperms, the kernels have a corny texture which makes them perfect as an ingredient in various traditional specialties, including aloja (a beverage made with corn), locro (a type of stew), and mazamorra (corn pap).