Choclo

Choclo is a large-kernel Andean corn with pale, thick-skinned kernels on stout cobs. Its starchy, gently sweet kernels keep a meaty bite when boiled or steamed, making it well-suited for corn-on-the-cob, hearty soups and stews, and as a side for ceviche. Sold fresh on the cob, as bagged frozen kernels, or dried for rehydrating in some markets.

It originates in the Andes, especially Peru and Bolivia, where high-elevation varieties were selected for oversized kernels; it features across Peruvian and Ecuadorian cuisines in dishes like choclo con queso and as a table staple.