Choclo, also referred to as Peruvian corn or Cuzco corn (after Cuzco, the capital city of the Inca empire),[1] is a large-kernel variety of field corn from the Andes. It is consumed in parts of Central America and South America, especially in Ecuador, Peru, Bolivia and Colombia. 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 to sweet 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 to hominy.[4]
Peruvian corn, referred to as choclo in SpanishCeviche lenguado (Sole) with boiled chocloPeruvian choclo
The word choclo derives from the Quechua word choccllo and has since taken on a broader context within the Spanish language, often being used to refer to cobs of corn in general.[5]
"Toyo" (shark) ceviche from Peru with choclo and cancha
In Peru, choclo is commonly served as an accompaniment to dishes such as ceviche, and its toasted, salted form, similar to corn 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. See also elote.
Choclo may also refer to common corn in Argentina and Chile.
^Grobman, A. (1961). Races of Maize in Peru: Their Origins, Evolution and Classification. National Academy of Sciences-National Research Council. p. 57. ISBN9780608137117. Retrieved 2015-06-24.
^"Peruvian Corn Information, Recipes, and Facts". specialtyproduce.com. Specialty Produce. Retrieved 29 July 2022.
^Marian Blazes. . southamericanfood.about.com. Archived from the original on 2015-04-05.
^Bernstein, M.; Friedman, A.; Kernick, J. (2008). Cuisine À Latina: Fresh Tastes and a World of Flavors from Michy's Miami Kitchen. Houghton Mifflin. p. 11. ISBN9780618867509. Retrieved 2015-06-24.
^"myEtymology.com: Spanish etymology of choclo". myetymology.com. Retrieved 2015-06-24.
October 17, 2023
peruvian, corn, choclo, also, referred, cuzco, corn, after, cuzco, capital, city, inca, empire, large, kernel, variety, field, corn, from, andes, consumed, parts, central, america, south, america, especially, ecuador, peru, bolivia, colombia, choclo, eaten, wh. Choclo also referred to as Peruvian corn or Cuzco corn after Cuzco the capital city of the Inca empire 1 is a large kernel variety of field corn from the Andes It is consumed in parts of Central America and South America especially in Ecuador Peru Bolivia and Colombia 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 to sweet 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 to hominy 4 Peruvian corn referred to as choclo in SpanishCeviche lenguado Sole with boiled chocloPeruvian chocloChoclo is used in the making of humitas in Bolivia choclo arepas in Colombia and for pastel de choclo Peruvian corn is often white in color The word choclo derives from the Quechua word choccllo and has since taken on a broader context within the Spanish language often being used to refer to cobs of corn in general 5 Toyo shark ceviche from Peru with choclo and canchaIn Peru choclo is commonly served as an accompaniment to dishes such as ceviche and its toasted salted form similar to corn 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 See also elote Choclo may also refer to common corn in Argentina and Chile See also EditPeruvian cuisine Chicha moradaReferences Edit Grobman A 1961 Races of Maize in Peru Their Origins Evolution and Classification National Academy of Sciences National Research Council p 57 ISBN 9780608137117 Retrieved 2015 06 24 Peruvian Corn Information Recipes and Facts specialtyproduce com Specialty Produce Retrieved 29 July 2022 Marian Blazes Cheers for Choclo southamericanfood about com Archived from the original on 2015 04 05 Bernstein M Friedman A Kernick J 2008 Cuisine A Latina Fresh Tastes and a World of Flavors from Michy s Miami Kitchen Houghton Mifflin p 11 ISBN 9780618867509 Retrieved 2015 06 24 myEtymology com Spanish etymology of choclo myetymology com Retrieved 2015 06 24 Retrieved from https en wikipedia org w index php title Peruvian corn amp oldid 1172924089, wikipedia, wiki, book, books, library,
