Cusco Giant Corn
Choclo, also known as Peruvian or Cusco corn (named for the capital city of the Incas), is not a crop that thrives in the flatlands. It’s an Andean corn with extra large, bulbous kernels “almost five times bigger than North American corn, and has a creamy texture”. Its chewy kernels, though large, make for a more elegant dining experience—they don’t get trapped between your teeth. They’re also not sweet, at all, and starchier than North American corn. The flavor is corn-y but nuttier.
Giant corn is rapidly increasing its popularity in the North American market. Its taste and uncommonly large size of its grains is gaining acceptance by the American consumer, who is becoming more receptive and willing to explore new products.