Peruvian corn

Choclo may also refer to common corn in Argentina, Chile and Uruguay.

It has a milder flavor compared to other varieties of field corn, and is better suited for human consumption.

[5] In Peru, choclo is commonly served as an accompaniment to dishes such as ceviche, and its toasted, salted form, similar to corn nuts, are customarily given free to restaurant patrons upon being seated.

Full ears of choclo are also a popular street food in Peru and other Andean countries, typically served with a slice of cheese as choclo con queso.

While flavors vary greatly, finger foods like choclo con queso mirror the popularity of corn on the cob as a convenient street snack in Latin America.