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Choclo
Choclo, also referred to as Peruvian corn or Cuzco corn (after Cuzco, the capital city of the Inca empire), 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. Choclo can be eaten raw when the ears are young, or cooked when the ears are more mature. It has a more mild flavor compared to other varieties of field corn, and is better suited for human consumption. 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 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 gene ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Choclo
Choclo, also referred to as Peruvian corn or Cuzco corn (after Cuzco, the capital city of the Inca empire), 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. Choclo can be eaten raw when the ears are young, or cooked when the ears are more mature. It has a more mild flavor compared to other varieties of field corn, and is better suited for human consumption. 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 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 gene ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastel De Choclo
Pastel de choclo ("corn pie" or "corn cake") is a South American dish made from sweetcorn or choclo. It is similar to the pastel de elote found in Mexican cuisine and to the English corn pudding. The filling usually contains ground beef, chicken, raisins, black olives, onions, or slices of hard boiled egg. Preparation Pastel de choclo is prepared with sweetcorn ground into a paste. It is then seasoned with ground basil that is blended into the corn. The mixture is pre-cooked with milk and a little lard and used as a topping for the filling. The filling, known as "''pino''", contains minced beef cooked with onions, paprika, other spices, and sometimes chicken, is also used as a filling for traditional Chilean empanadas. The ''pino'' is laid in the bottom of the ''paila'' with slices of hard boiled egg, olives and raisins. In popular culture The Argentinian poet Florencio Escardó wrote the following ode to pastel de choclo, published in 1876:Escardó, Florencio "Reseña históri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elote
Corn on the cob is a culinary term for a cooked ear of sweet corn (maize) eaten directly off the cob. The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them. The husk leaves are removed before serving. Corn on the cob is normally eaten while still warm, and is often seasoned with salt and butter. Some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels. After being picked, the corn's sugar converts into starch: it takes only one day for it to lose up to 25% of its sweetness, so it is ideally cooked on the same day as it is harvested. Preparation The most common methods for cooking corn on the cob are frying, boiling, roasting, grilling, and baking. Corn on the cob can be grilled directly in its husk, or it can be shucked first and then wrapped in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colombia
Colombia (, ; ), officially the Republic of Colombia, is a country in South America with insular regions in North America—near Nicaragua's Caribbean coast—as well as in the Pacific Ocean. The Colombian mainland is bordered by the Caribbean Sea to the north, Venezuela to the east and northeast, Brazil to the southeast, Ecuador and Peru to the south and southwest, the Pacific Ocean to the west, and Panama to the northwest. Colombia is divided into 32 departments and the Capital District of Bogotá, the country's largest city. It covers an area of 1,141,748 square kilometers (440,831 sq mi), and has a population of 52 million. Colombia's cultural heritage—including language, religion, cuisine, and art—reflects its history as a Spanish colony, fusing cultural elements brought by immigration from Europe and the Middle East, with those brought by enslaved Africans, as well as with those of the various Amerindian civilizations that predate colonization. Spanish is th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
