Peruvian Choclo (Maíz, Corn)

Choclo is the Peruvian word for Corn. Robust ears of choclo are yellowish-white, mildly sweet, and sport exceptionally large kernels. This variety of choclo, which is the most prevalent in Peru, is grown exclusively along the coastal region of the country. Choclo is often eaten with meals in Peru without seasoning, but can be found smothered in butter and salt, or sauces (such as in the dish Choclo a la Huancaina).

Ilote is the Mexican word for corn. Maíz is the generic Spanish word for corn.

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