Peruvian corn (Choclo)

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.

One of the most iconic dishes featuring choclo is "ceviche," in which it provides a starchier counterpoint to the tangy, marinated seafood. In the Andes, especially in Peru and Ecuador, you'll also find choclo used in soups, stews, and side dishes.

When served boiled or steamed on the cob, choclo is often paired with cheese, such as the salty queso fresco, creating a delightful combination of flavors.