PERUVIAN CORN

Hi, continuing on from our “Introduction to the Traditional Peruvian Marketplace” posts, here is our very own introduction to corn and some of the many varieties and styles of use…

Corn is an important part of the Peruvian diet.  Different types of corn are used in drinks, such as chicha, breads, and a variety of popular plates.  It is very common to see toasted or fried corn kernels as a side or snack (cancha or ‘canchitas’ often served as snacks in bars to wet the appetite!).  When served freshly cooked on the cob, corn is referred to as choclo and is often eaten with fresh cheese, delicious.  Dried and rehydrated kernels of white or yellow corn is a popular side dish (mote).

Sprouted corn used to make chicha de jorra.

Sprouted corn used to make chicha de jorra.

A sample of corn grown in the Sacred Valley

A sample of corn grown in the Sacred Valley

Maiz Blanco- Maiz blanco (white corn) is grown throughout Peru, and can be in cultivation in the areas surrounding the city of Cusco.   Maiz blanco is used to make chicha de jorra, a fermented corn beer consumed by pre-Colombian Incas which is still very popular today.

Maiz Morado-While typically grown on the coast, maiz morado used in all areas of Peru to make the  unfermented beverage chicha morada and pudding-like desert mazamorra.

Maiz Chullpi-Maiz Chullpi has a softer shell and interior, and for this reason is most widely used as a toasted snack (cancha).

Happy market place exploring!

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