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	Peruvian corn is a versatile and nutritious food that plays a central role in Peruvian cuisine. Its unique varieties and uses make it a fascinating subject of study for those interested in food and culture.		Peruvian corn is a versatile and nutritious food that plays a central role in Peruvian cuisine. Its unique varieties and uses make it a fascinating subject of study for those interested in food and culture.
	{{dictionary-stub1}}		{{dictionary-stub1}}
			<gallery>
			File:Comida_peruana.jpg\|Peruvian corn
			File:Ceviche_de_lenguado.JPG\|Ceviche de lenguado
			File:Choclo.jpg\|Choclo
			File:Ceviche.png\|Ceviche
			</gallery>

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2024-02-24T23:16:50Z

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== Introduction ==

[[Peruvian corn]], known in Peru as "choclo," is a large-kernel variety of corn (maize) that is native to the Andes region of South America. It is a staple food in Peru and is used in a variety of traditional dishes.

== History ==

The cultivation of corn in Peru dates back to pre-Incan times. Archaeological evidence suggests that corn was grown in the region as early as 1200 BC. The [[Inca Empire]], which ruled Peru from the 13th to the 16th centuries, relied heavily on corn for sustenance and used it in religious ceremonies.

== Varieties ==

There are several varieties of Peruvian corn, each with its own unique characteristics. These include:

* [[Cusco corn]]: This variety is known for its large, white kernels. It is often used to make chicha, a traditional Peruvian corn beer.
* [[Morado corn]]: Also known as purple corn, this variety is used to make chicha morada, a sweet Peruvian beverage, and mazamorra morada, a type of pudding.
* [[Giant corn of Cusco]]: This variety has the largest kernels of any corn in the world. It is typically boiled or roasted and served as a snack.

== Culinary Uses ==

Peruvian corn is used in a variety of traditional dishes. These include:

* [[Ceviche]]: This is a seafood dish that is often served with boiled Peruvian corn on the side.
* [[Tamales]]: Peruvian tamales are often made with a dough that is a mixture of cornmeal and lard, then filled with meats, cheese, or fruits.
* [[Humitas]]: This is a dish made from fresh corn and cheese, wrapped in corn husks and steamed.

== Nutritional Value ==

Peruvian corn is a good source of dietary fiber and contains several vitamins and minerals, including vitamin C, magnesium, and potassium. It is also a good source of antioxidants, particularly in the purple variety.

== Cultivation ==

Peruvian corn is typically planted in the spring and harvested in the fall. It requires a long growing season and does well in areas with a cool, dry climate.

== Conclusion ==

Peruvian corn is a versatile and nutritious food that plays a central role in Peruvian cuisine. Its unique varieties and uses make it a fascinating subject of study for those interested in food and culture.
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Peruvian corn - Revision history

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