Compared to sweet corn in Germany, the kernels of Choclo are larger, juicier, and starchier, giving them a sturdier texture and a less sweet flavor.
In South America, Choclo is often served as a side dish to dishes like Ceviche. Whole Choclo cobs are also a popular street food in Bolivia. They are usually served with a slice of cheese as "Plato Paceño" or "Choclo con Queso."
The popular corn empanadas, Humintas, are also made from Choclo corn.
Instructions for Planting Choclo
Please follow the guidelines below.
1. Prepare the soil
2. Sow in February/March – and protect from frost
3. Fertilize monthly
4. Water regularly
5. Harvest from September to October
