Choclo, is a variety of corn, also referred to as
Peruvian corn or Cuzco corn (named for the capital city of the Inca
empire - Cuzco), is a large kernel corn from the Andes. It is consumed
in parts of Central America and South America, especially in Peru,
Bolivia and Colombia. Kernels are 1/2" inch and cobs grow to 8" inches.
Choclo is used in the making of humitas in Bolivia, choclo arepas (Corn
Griddle Cakes) in Colombia and for pastel de choclo (Corn Pie).
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.
Finger foods like choclo con queso mirror the popularity of corn on the
cob as a convenient street snack in Latin America.
I wonder if it makes giant popcorn as well :)
Seed Source: Choclo Perivuan Giant White Corn
Friday
Rare Heirloom Giant White Choclo Corn from the Inca empire - Cuzco
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment