Choclo

Choclo is the Quechua word for the modern variety of maize. It is a type of field corn, and is commonly known as Peruvian corn or Cuzco corn. Unlike the common corn, Choclo has larger and starchier kernels.

History

The cultivation of Choclo dates back to pre-Incan times. It was a staple food for the Inca civilization, and continues to be a significant part of the diet in the Andes region of South America.

Characteristics

Choclo kernels are larger, rounder and starchier than those of the common corn. They are also white or pale yellow in color, unlike the deep yellow of most corn varieties. The kernels are not only larger but also have a distinctively chewy texture when cooked.

Culinary Uses

Choclo is used in a variety of dishes in South American cuisine. It is often boiled or steamed and served as a side dish. One of the most popular dishes made with Choclo is Ceviche, a seafood dish popular in the coastal regions of Latin America. In Peru, a popular street food is Choclo con queso, which is boiled Choclo served with slices of fresh cheese. Choclo is also used to make Humitas, a traditional dish similar to tamales.

Nutritional Value

Choclo is rich in carbohydrates and provides a good source of dietary fiber. It also contains essential vitamins and minerals including Vitamin C, B vitamins, magnesium and potassium.

Cultivation

Choclo is primarily grown in the Andean region of South America, particularly in Peru, Ecuador, and Bolivia. It thrives in high altitudes and requires a long growing season.

See Also

• Maize
• Peruvian cuisine
• Andean civilization