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Chullpi Maize

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.


This native maize variety, just like many other native varieties of maize, is currently at risk of disappearing due to a combination of factors including its specific growing requirements, the cultivation of other commercial sweet corn varieties, and the decreased interest of the local population in its use and production.