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Choclo, is a variety of Field 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. Field corn is not generally regarded, in industrialized societies, as desirable for human food without commercial pre-processing. When compared to Sweet corn, the kernels are larger and chewier and have a starchy, hefty texture rather than a sweet taste. The taste and appearance are somewhat similar to hominy. Choclo is used in the making of humitas in Bolivia, choclo arepas in Colombia and for pastel de choclo. Peruvian corn is often white in color. The word "choclo" derives from the original Quechua word "choccllo" and has since taken on a broader context within the Spanish language, often being used to refer to cobs of corn in general.〔(【引用サイトリンク】title=myEtymology.com: Spanish etymology of choclo )〕〔List of Spanish words of Indigenous American Indian Origin〕 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. While flavors vary greatly, finger foods like choclo con queso mirror the popularity of corn on the cob as a convenient street snack in Latin America. See also Mexican elote. ==See also== *Peruvian cuisine *Chicha morada 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Peruvian corn」の詳細全文を読む スポンサード リンク
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