THE ANDEAN MAIZE (CHOCLO).,

The giant Andean maize (jumbo corn), also referred to as Peruvian corn or Cuzco corn (after the capital city of the Inca empire that sits in a valley between two peaks in the Andes), is very different than the one eaten in most parts of the world. Its texture is chewier and starchier and less sugary, with bulbous kernels about five times larger than the usual corn eaten in US, UK and Europe.
The Andean maize (choclo) is not genetically modified or hybridized and difficult to find outside of the Andean Highlands.  It is most commonly eaten sauteed, boiled, straight off the cob, in soups, stews, baked dishes, and as a common side to the popular "ceviche" throughout Peru and Bolivia.
The word "choclo" derives from the Quechua word "choccllo," often being used to refer to the Andean cobs of corn in general.
The Incas and the pre-Incas cultures were a rich agricultural societies that managed and farmed huge areas in the highlands of the Andes and their diet was mostly vegetarian. Much more than half of the foods growing in the world of today had their beginnings on the Andean terraces of the Andes.
The Andean maize (choclo) was the staple and has been there for over 10,000 years as a food source. Andean farmers of today still grow a colorful array of maize ranging between white, yellow, red, purple, and black, with many types having adapted to be grown in the harsh climates and terrains of the Andes. With Peru alone boasting over 50 varieties, more than anywhere else on the continent, it continue to be justifiably a major dietary staple.
Aside from containing varying amounts of water, the Andean maize is mainly composed of good carbohydrates, vitamins and minerals, a fair amount of fiber and small amount of fat. Also, being a good source of antioxidant carotenoids, it was and still is the promoter of a very good eyesight.
The hair which appears at the end of the cob has also properties than can be used with medicinal purposes. It serves as remedy against various types of ailments. Its antiseptic and diuretic properties make it an ally against infections that affect the urinary tract, soothing the irritation and decreasing the bacterial growth.
A type of beverage named "corn beer" was produced in the Highlands since very ancient time and is still consumed during and after work to maintain a festive mood in the mind of the people that still endure a very challenging climate every day.