Bushra Griffith
Peru is known for its diverse and exciting cuisine, which features many great flavours and textures. One of the four staples of Peruvian food is corn, which has been cultivated in the country for several thousand years. There are over 50 varieties of Peruvian corn, including the large-kernel variety known as choclo, which is consumed in parts of Central and South America. Choclo is often served with cheese and is a popular street food treat. This combination of sweet-and-salty flavours is known as choclo con queso and is considered a delicacy in the Andes.
| Characteristics | Values |
|---|---|
| Name | Choclo con queso |
| Corn type | Large-kernel variety of field corn |
| Corn colour | White or yellow |
| Cheese type | Salty |
| Preparation | Cooked on the cob |
| Texture | Chewy and dense |
| Taste | Delicate nutty flavour |
| Accompaniments | Ceviche, salsa, avocado |
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What You'll Learn
Choclo con queso (Peruvian corn with cheese)
Choclo, also known as Peruvian corn or Cuzco corn, is a variety of field corn from the Andes. It is consumed in parts of Central and South America, especially in Ecuador, Peru, Bolivia, and Colombia. The kernels of choclo are significantly larger than those of North American sweet corn, and have a delicate nutty flavour and a chewy, denser consistency.
Choclo con queso, or Peruvian corn with cheese, is a popular street food treat in Peru. It is typically served on the cob, with a slice of cheese. The cheese used in choclo con queso is often fresh and salty, creating a sweet-salty combination that delights the palate. While the dish can be found throughout Peru, it is said that the best version is served in the region of Cusco, where local people cultivate a special type of corn that pairs incredibly well with cheese.
In addition to choclo con queso, there are several other popular dishes and snacks made with Peruvian corn. Cancha, or canchitas, are delicious toasted corn kernels that are often served as snacks in bars or as a side dish with ceviche, a national dish of marinated fish. Another popular dish is Pepian de Choclo, a tasty stew made with grated corn, garlic, onion, and chilli peppers. Choclito al comino is another easy-to-prepare dish, featuring boiled choclo covered in a mix of creamy butter and cumin.
Peruvian corn is also used in beverages and desserts. Purple corn is used to make chica morada, a mildly sweet drink that is widely consumed in Peru. Mazamorra Morada is a traditional Peruvian dessert made with purple corn and infused with warm spices like cinnamon and cloves. It is served cold and has a consistency similar to pudding or pie filling.
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Choclo kernels
Choclo, also known as Peruvian corn or Cuzco corn, is a variety of field corn native to the Andes with large kernels. It is a staple food in Peru and has been cultivated in the region for thousands of years. Today, Peru produces over 50 varieties of corn, the most globally.
The large-kernelled Peruvian corn can also be served loose, known as mote, where the dried kernels are rehydrated and boiled until the outer layer comes off. Another way to prepare the kernels is to deep-fry them, resulting in a snack known as Inca corn nuts. These salty treats are commonly found packaged in shops and are made from white or yellow Peruvian corn.
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Peruvian drinks made with corn
Peru is known for its diverse and vibrant culture and geography, with a cuisine to match. Corn is a staple of Peruvian cuisine, with over 50 varieties produced in the country. One of the most popular varieties is choclo, or Peruvian corn, which has large kernels and a mild, nutty flavour.
Choclo is often served freshly cooked on the cob, and can be accompanied by fresh cheese. It is also used to make a variety of dishes, including appetizers, side dishes, and beverages. One popular drink made with Peruvian corn is Chicha Morada, a beverage that originated in the Andean regions of Peru. It is made from dried purple corn, along with fruit and spices. The corn is boiled with ingredients such as cinnamon sticks, cloves, and fruit peels, then strained and served over ice with diced pineapple and apple. Chicha Morada is a popular and refreshing drink in Peru, and can be found in both bottled and powdered forms.
Another Peruvian drink made with corn is chica morada, which is also made from purple corn. This drink has a mildly sweet flavour and is widely consumed in Peru. Purple corn is also used to make a sweet pudding or pie filling called mazamorra morada. This dessert is made with corn starch and infused with spices like cinnamon and cloves, then sweetened with sugar or honey.
In addition to these corn-based drinks, Peru also has a variety of corn-based snacks and dishes. Cancha, or toasted corn kernels, are often served as snacks in bars or as a topping for ceviche. Corn is also used to make a cornmeal cake called cachangas, which can be topped with cheese, avocado, or salsa. Humitas, steamed or boiled corn cakes filled with cheese, onions, and other ingredients, are another popular corn-based dish in Peru.
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Corn-based Peruvian desserts
Peru produces over 50 varieties of corn, the most in the world. Corn is a staple of Peruvian cuisine, with a history of cultivation in the region that goes back several thousand years.
One popular corn-based dessert in Peru is Mazamorra Morada, a pudding made from purple corn starch. Mazamorra Morada has a consistency similar to pudding or pie filling and is served cold. It is infused with warm spices like cinnamon and cloves and sweetened with sugar or honey.
Another corn-based dessert is the Peruvian corn cake, which can be made with any type of white corn, though fresh corn is considered ideal. Yellow corn will make the cake sweeter. The recipe includes butter, sugar, egg yolks, cream cheese, baking powder, and flour.
Humitas, or Humitas Dulces, are steamed or boiled corn cakes filled with a savoury mixture of cheese, onions, and other ingredients. They are wrapped in corn husks and cooked, and are often served at tea parties and special occasions.
Choclo con queso, or Peruvian corn with cheese, is a popular street food treat. Choclo kernels are larger than those of North American sweet corn and have a milder, nutty flavour. They are often served on the cob, sometimes with a slice of cheese.
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Peruvian corn cultivation
Peru has a diverse geography, with a long coastline, arid deserts, rainforests, and mountains. The country's cuisine is equally diverse, with many great flavours and textures. Peruvian corn, or Choclo, 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.
Corn cultivation in Peru began several thousand years ago, and today, the country produces over 50 varieties of corn, the most anywhere. Peruvian White corn, or Maiz blanco, is a field corn variety native to Peru, belonging to the Poaceae family. It is known for its large, white, and starchy kernels and is one of the most popular corn varieties from the Cusco region, considered the heart of cultivation within Peru. The kernels are also known as Cusco corn, Peruvian Giant corn, Giant White Corn of Cusco, Blanco Urubamba, Mote, and Choclo. The latter is a term used to describe many different varieties of white corn found in local markets.
Peruvian White corn was believed to have been a staple food source of the Incas and was extensively cultivated in the Sacred Valley of the Incas in the Andes Mountains. It has been found within the region since 1200 BCE. Today, it is still grown in the Sacred Valley and exported worldwide. The crop is commercially cultivated for its unusual appearance, mild flavour, and versatility. It is a good source of vitamin A and is used in various dishes, including pastel de choclo, a corn casserole, maicillos, corn cookies, and lawa de maiz, a corn chowder.
In addition to Maiz blanco, Maiz amarillo (yellow corn) is also grown in Peru. White or yellow corn is used to make chicha de jora, a fermented corn beer consumed by pre-Columbian cultures such as the Inca. It was considered a sacred beverage in Incan and pre-Incan cultures and is still popular today. Maiz chullpi, a variety of Peruvian corn with a softer shell and interior, is often used to make cancha, a tasty toasted snack. When freshly cooked and still on the cob, corn is called choclo or choclo peruano and is often eaten with fresh cheese. This variety of corn has larger, denser kernels with a delicate nutty flavour.
Purple corn from Peru is used to make delicacies like mazamorra morada, a sweet pudding-like dessert, and chicha morada, a mildly sweet drink.
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Frequently asked questions
The cheese is called queso in Spanish, and the dish is called choclo con queso.
The large kernels of Peruvian corn have a milder, less sweet flavour than North American sweet corn. They have a nutty taste and chewy texture. The salty cheese combines with the sweet corn to create a delicious sweet-salty flavour.
Choclo con queso is often served freshly cooked on the cob, with the cheese sprinkled on top. It can also be served with the corn and cheese separate, allowing you to pick the kernels off the cob, one by one.
Choclo con queso is a popular street food in Peru, so you should be able to find it from street vendors. It is also served in many Peruvian restaurants, sometimes offered for free to customers as an appetiser.
