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.

Choclo, also known as Peruvian giant corn, is one of the most iconic and widely used varieties in Peru. Recognized for its massive, chewy white kernels, which are much larger than regular …

The Choclo was born in 2016 to bring that delicious flavor of traditional Colombian bread to everyone, gluten-free!

Dec 11, 2012 · Corn, or Choclo, as it’s called in Peru, is a main staple of our daily diet since thousands of years ago. We have more than 30 varieties, in every color and size imaginable, …

Oct 16, 2013 · Like many items in our gastronomy, this dish has three different names: choclo Jose Antonio, for the restaurant that made it famous; choclo al comino, literally “cumin corn”; and choclo al Pacayal.

Choclo con Queso is a simple yet beloved dish in Peru, capturing the essence of the country’s rich agricultural heritage. This delicious combination of choclo —a special variety of large, tender Peruvian corn—and queso, a fresh cheese, is a staple in Andean cuisine.

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.

May 7, 2021 · Peru has around 35 corn varieties. The most popular and most consumed is the Choclo, also known as maiz tierno or jilote. Choclo is a corn variety cultivated in Peru since ancient times.

Feb 2, 2021 · Es un alimento presente en muchas de las mesas chilenas, especialmente en la época estival, donde el aumento en las temperaturas invitan a preparar una ensalada de choclo, un rico pastel o ...

Nov 1, 2019 · El choclo es considerado un alimento fundamental en la gastronomía peruana porque es sumamente nutritivo. Cumple la función de ser laxante y diurética, aporte muchos beneficios al organismo.