Choclo, also referred to as Peruvian corn or Cuzco corn (after Cuzco, the capital city of the Inca empire), [1] 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.

In the Cusco Region, a representative variety of corn is known as “Blanco Urubamba” or “Giant White Corn of Cuzco.” Its ecological niche is within the Sacred Valley of the Incas. The name “maíz blanco” refers to the grain’s color, and it’s termed “gigante” due to …

Aug 9, 2018 · For thousands of years, people from Sierra Mixe, a mountainous region in southern Mexico, have been cultivating an unusual variety of giant corn. They grow the crop on soils that are poor in...

Known as hominy in the US, maí­z cacahuacintle is one of the favorite types of corn in Mexico. It has giant kernels that are whiter, softer, thicker, with rounder tops, than the regular white or yellow corn. It also has a deep, mealy bite.

Giant white corn is perfect for flour, posole, hominy and masa harina. This corn can also be baked or slaked, broiled or boiled, fried or dried, or used in soup du jour, or tossed with rice and spices.

Choclo, also known as Peruvian giant corn, is one of the most iconic and widely used varieties in Peru. Recognized for its massive, chewy white kernels , which are much larger than regular sweet corn .

Dried giant white corn is a versatile ingredient celebrated in various cultures for its unique flavor and texture. Not only does this hearty grain pack a nutritional punch, but it also offers countless opportunities for experimentation in the kitchen.

Pozole is a traditional, savory, hearty stew from Mexico. We make it by slowly simmering Giant White Corn with ham, herbs and oftentimes dried chiles. We recommend lightly toasting the New Mexico Chiles to bring out their natural flavors and to add a pleasant slight smokiness to the stew.

Oct 1, 2022 · what is giant corn, and where does it come from? Inka Crops Crunchy Giant Corn is made from the heirloom corn known as the Giant White Corn of Cusco . This unique variety grows exclusively in “The Sacred Valley of the Incas”, located near Cusco at 11,000 feet, high in the Andes Mountains of Peru.

Our delicious snack is roasted in sunflower oil, and is seasoned — the corn is a large kernel, crunchy and satisfying, but not brittle, and it provides an excellent source of energy for people with active lifestyles.