Tuesday, August 30, 2011

Peruvian Choclo

Choclo was a favorite of mine when I lived in Peru (years and years ago). You'd often find street vendors boiling up ears of this wonderful corn on the street corners.

I bought a few bags of choclo the last time we were at Jungle Jim's. I boiled up an ear and ate it like corn-on-the-cob. I had forgotten just how huge an ear of choclo is. It isn't surprising that it often is served as an entire meal. Next time I'll cut the ear into four pieces.

Choclo is usually white when cooked. Mine turned a bit yellow after being boiled. Don't let that fool you into thinking that it is like American yellow sweet corn. First, the kernels are nearly the size of your thumbnail. Second, the corn has a more hearty, non-sweet flavor. Most people season it with butter or salt. Choclo also makes great (huge) popcorn.

If you have a South American market nearby, pick up some choclo. It's something different and unique, and quite good.

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