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Peruvian White corn looks similar to smaller varieties of corn, with much larger kernels. The white kernels measure around a half-inch in width and length, and can be up to five times the size of the kernels of North American corn varieties. Peruvian White corn kernels are also comparable to hominy in size and appearance. The kernels are starchy rather than sweet, with a chewy and creamy texture and a nutty flavor. The plants are also larger than standard North American corn varieties, though otherwise resemble smaller varieties of corn, growing up to ten or twelve feet tall.
Peruvian White corn is available fresh in the spring, or in dried form year-round.
Peruvian White corn is a native corn, botanical name Zea mays, from Peru. It is also known as Cuzco corn, Peruvian giant corn, or simply Peruvian corn. Peruvian White corn is perhaps the best-known variety of corn from the Cusco region of Peru, and is exported to other countries such as Spain, Japan, and the United States.
Corn is mostly made up of water and carbohydrates. Starchier varieties such as Peruvian White corn have less sugar than sweet corn varieties. A serving of corn also has up to 15 percent of the daily recommended value of fiber and up to 15 percent of the daily recommended value of protein.
Fresh Peruvian White corn can be prepared a number of different ways, similarly to sweet corn. The kernels can be toasted and fried, or cooked into soups and stews. It pairs well with white cheese, chili peppers, and meat and vegetable dishes. Traditional Peruvian dishes with this corn include tamales, corn chowder, and even corn desserts such as cake and cookies. The dried kernels are often eaten as snacks.
In Peru, fresh corn is called choclo and, together with potatoes grown in the mountains, is an important part of the diet and culture of the region. Dried corn is called maíz. In fact, corn may have first been domesticated in what is now Peru. Peruvian White corn is just one of thirty or more varieties of corn grown in Peru, though is the most available commercially. In the Incan Quechua language, this variety is called paragay sara.
Corn has been a staple of the Peruvian diet for thousands of years. Peruvian White corn is most regularly grown in the Sacred Valley of the Cusco region in Peru, in the Andes Mountains. It grows best in the temperate valleys of Peru, and needs a fairly long growing season before frost sets in.
Recipes that include Peruvian Corn. One is easiest, three is harder.
|Que Rica Vida||Garlic Rice with Corn|
|Cupcakes & Kale Chips||Peruvian Style Grilled Street Corn|
|What's 4 Eats||Cancha|
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VivandaNear Santiago de Surco, Cuzco, Peru
About 440 days ago, 6/02/19
Sharer's comments : Peruvian corn is eaten with cheese and spicy sauce, also is eaten in ceviche
Wong’s SupermarketNear Santiago de Surco, Cuzco, Peru
Milflores Lima Peru
About 443 days ago, 5/30/19
Sharer's comments : All the local eateries in Lima serve this Peruvian corn as an option on their menu