Corn is an important part of the Peruvian diet, valued not only for its versatility but also for its nutritional benefits and fibers. It is an ancient staple, and a mainstay of many traditional farmers in the Sacred Valley. Different varieties of Peruvian corn are cultivated throughout the country, from the coast to the highlands.
Like the humble Peruvian potato, maize has been an important crop in Peru for thousands of years, with different varieties adapted to the country’s diverse climates, being used for all types of Peruvian dishes. They come in almost every colour you can imagine – yellow, orange, red, white, blue, and a dark purplish, almost black. Here are just a few of our favourites!
Different Types of Peruvian Corn
Let’s take a tour through the different kinds of corn you’ll find in Peru.
1. Peruvian Choclo (or Choccllo)
When served freshly cooked on the cob, corn is called choclo or choclo peruano and is often eaten with fresh cheese (choclo con queso!). This is not your average corn-on-the-cob, though; choclo kernels are enormous by comparison, so big that you can pick them off to eat, one by one!
The choclo corn kernels are not as sweet as North American sweet corn varieties. They have a higher starch content, giving them a delightful, delicate nutty flavor and a pleasantly chewy texture.
The same large-kernel white or yellow Peruvian corn can also be served loose, rather than on the cob. Dried corn kernels are rehydrated and boiled until the outer layer starts to come off, resulting in a soft, tender, and slightly starchy texture.
When corn is served in this way it is called mote (pronounced “mo-tay”) and is a very popular snack. Some Peruvians will say the table is not set unless there is a dish of mote on the table!
If that doesn’t seem versatile enough, there is another way that you can find large-kerneled corn in Peru: deep fried!
Colloquially known as the “Inca corn nut,” these salty deep fried treats can be found packaged in most little tiendas and shops, and are a great crispy snack to take on a Sacred Valley day tour or trek!
If you haven’t tried any of these Peru corn snacks, it is a must. There is no better treat in all of the Andes!
2. Purple Peruvian Corn: Maíz Morado
While typically grown on the coast, maiz morado (literally, “purple corn”) is used to make the sweet, juice-like beverage chicha morada enjoyed all over Peru.
Unlike its white or yellow counterpart, chicha morada is not fermented and has no alcohol content. It is usually made with pineapple juice, cloves and purple corn, and is great served with a twist of lime!
The purple corn is also a key player in another beloved Peruvian treat: mazamorra morada. This dessert, resembling a cross between jello and pudding, features a blend of purple corn, apricots, plums, raisins, and a sprinkle of spices like cinnamon and clove. Served warm and often accompanied by a side of rice pudding, mazamorra is cherished as the perfect comfort food.
3.Maíz Blanco and Maíz Amarillo
Maiz blanco (white corn) and maiz amarillo (yellow corn) are grown throughout Peru, including in the areas surrounding the city of Cusco. White or yellow corn from Peru is used to make chicha de jora, a fermented corn beer consumed by pre-Columbian cultures such as the Inca.
Actually it was considered a sacred beverage in Incan and pre-Incan cultures, and used during ritual ceremonies. It is still very popular today as a refreshing drink, and also continues to be used in ceremonies like pagos a la tierra (tributes to the Earth).
4. Maiz Chullpi
Maíz chullpi has a softer shell and interior than other types of Peruvian corn. It is very common to see toasted or fried maíz chullpi kernels served as a snack.
Known in Peru as cancha or canchitas, these crunchy corn kernels are often compared to corn nuts, although they are typically larger, fresher, and less heavily processed than the packaged version found abroad. They are commonly served in bars to whet the appetite and are the classic accompaniment to Peru’s famous ceviche.
Peruvian Corn Drinks
Have you ever considered sipping on corn juice? When it comes to local cuisine, corn isn’t just an ingredient – it’s a cornerstone.
These are the three most famous Peruvian corn drinks:
1. Chicha Morada
This Peruvian purple corn drink is a beloved beverage in Peru, cherished for its vibrant color and refreshing taste. Made from purple corn, boiled with pineapple, cinnamon, and cloves, this traditional drink captivates with its unique blend of flavors. It’s sweetened with sugar or honey and often served chilled, making it a perfect thirst-quencher on hot days.
Chicha has a special meaning that goes beyond just quenching thirst. It’s been important for a long time, even back in ancient days, when it was used in ceremonies. Today, people still love it, especially during celebrations.
In order to make chicha, you first need to let the corn kernels sprout or germinate. This sprouted corn may first be dried and ground into a flour before being boiled. Finally, the boiled, germinated corn is left to ferment in large ceramic pots, partially buried in the ground. This process goes by the verb chichar. This fermentation can take up to a month.
The final drink has a mild corn flavor with a bit of tanginess, which some people really enjoy. For those who like something sweeter, there’s frutillada, a type of chicha with added strawberry juice. It’s a tasty twist on the traditional recipe.
2. Chicha de Jora
Next up, we have chicha de jora, a beverage with roots that stretch back through the annals of Peruvian history and the Inca Empire. This fermented corn beer is crafted from germinated corn, and is a beloved tradition in the Andes regions. It has got this slightly earthy undertone.
From start to finish, the whole process for making chicha de jora can take as much as a month. The resulting liquid has a very vaguely corn-like flavor that is somewhat tart and tangy.
It’s definitely an acquired taste, unless you opt for another variety known as frutillada, which is sweetened with strawberry juice.
3. Api
This beverage is perfect for chasing away the chill on a crisp Andean morning. Made from purple corn flour and infused with aromatic spices like cinnamon, api is a beloved breakfast staple in Peru. Served hot and sweetened with sugar or honey, it warms the soul with every sip.
More Peruvian Corn Snacks
In the colorful world of Peruvian snacks, corn in general takes the spotlight. Join us as we take a tasty tour through some of our top picks for corn snacks that you absolutely have to try.
1. Crunchy Cancha
Imagine the satisfying crunch of toasted corn kernels seasoned with salt, black pepper, or other spices. This snack called cancha is the ultimate companion for a laid-back afternoon or a pre-dinner appetite booster. In my opinion, it’s the perfect sidekick to a refreshing beer at your favorite bar, or as a topping for your ceviche.
2. Cachangas
Enjoy the crispy delight of cachangas, deep-fried cornmeal cakes that offer a satisfying treat. These snacks can be topped with cheese, avocado, or salsa, making them a popular choice for any crowd.
3. Humitas
Humitas are steamed or boiled corn cakes filled with a savory mixture of cheese, onions, and other flavorful ingredients. Wrapped in corn husks and cooked to perfection, humitas are a true taste of home-cooked goodness. Humitas are similar to tamales since both are mainly made from corn, but Humitas are made with tender corn pulp while tamales are made from corn flour.
4. Choclo Cake or Corn Pie
Another popular dish is pastel de choclo, a delicious corn cake baked until golden brown. Some versions use grated corn, while others make a liquid out of corn that is added to the dough. They also add nice spices like anise, which gives it a special touch.
Peruvian food offers many tasty dishes with corn, prepared in different ways like cooking or roasting. Another favorite is, for example, pepián de choclo, a comforting stew made with tender corn kernels and chicken or beef, seasoned with garlic, onions, ají peppers, and aromatic spices. Whether you enjoy them in a stew, soup, or as part of the daily menu, corn dishes are a big part of local cuisine, showcasing its delicious flavors and rich culture.
We also have blog posts about coca leaves, medicinal plants and Andean tubers!
Peruvian Cuisine: Beyond Corn
Peruvian food has become really popular lately, with many Peruvian restaurants making it to the top 50 in the world! Check out our blog posts about the best places to eat in Miraflores, Lima and best restaurants in Cusco.
But there’s more to Peruvian cuisine than just fancy restaurants. There’s a whole world of delicious Peru street food waiting to be explored. And if you want to learn how to make these tasty dishes yourself, why not participate in a cooking class or join us for a culinary tour? Let’s dive into the flavors of Peru together!
