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. 95 Days
This corn can be grown in any USDA hardiness zone so long as the temperature remains above 50 degrees Fahrenheit for the duration of the corn's growing season.