Peruvian corn: learn about some of its varieties and the dishes you can prepare

Peru is a country that is characterized not only by its beauty landscapes and outstanding gastronomy, but also by providing the world with diverse foods rich in flavor and high nutritional content.

Corn is one of these ingredients. Its variety ranges from taste, color, and texture. Its versatility and nutritional value make it one of the most sought-after products in the world, as it is the main ingredient for several dishes.

Here are some of these varieties and the recipes you can prepare with them:

Purple Corn

This superfood, native to Peru, stands out for its high anthocyanin content, which makes purple corn an excellent natural antioxidant, preventing cellular aging. Besides, it is rich in minerals such as calcium, phosphorus, and iron, the latter being important for combating anemia as it increases hemoglobin levels in the blood.

Mazamorra morada is a delicious way to consume purple corn. This kind of pudding stands out for its sweet flavor and being one of the most representative desserts of Peruvian gastronomy. To prepare it, it is necessary chuño, sugar, quince, apple, and prunes besides purple corn. The first step is to cook the corn and strain the liquid to proceed to return it to the fire and add the remaining ingredients, except for the chuño that must be incorporated diluted in cold water.

For some years now, this Peruvian superfood has been acquiring more presence in diverse dishes such as cakes, humitas, tamales, and alfajores. Regarding beverages, the refreshing chicha morada and its innovative version with pisco called chicha sour stand out.

Choclo

Choclo is probably the most well-known and used version of corn. It stands out for having an antiquity of more than 10 thousand years and for being the most produced food in the world, according to the Food and Agriculture Organization of the United Nations (FAO).

Choclo's hair has antiseptic and diuretic properties. It is usually consumed in drinks, as it contributes to reducing inflammation, fluid retention, attenuating irritation, and decreasing bacterial growth.

One of the most common ways to consume this product is just cooking it for a few minutes in hot water. It can be accompanied by some sauce or food. Besides, it serves as a side dish for meals such as ceviche or in the traditional and ancient Pachamanca.

Among recipes prepared with choclo as the main ingredient, pepián stands out. To prepare it, remove corn kernels and blend them. This content is poured into a pot where a stir-fry was previously made with garlic and onion. Then, Peruvian yellow and red peppers and chicken broth are added until the corn is covered. It is served accompanied by rice and stew or some fried food.

Cancha serrana (Peruvian corn nut)

Also known as roasted corn, it is an excellent appetizer and garnish for dishes such as ceviche, chanfainita, pork rind, hen soup, and several stews and soups from the Peruvian Andes.

Cancha helps to have proper digestion thanks to its starch and fiber content. Besides, it has vitamins A and C and minerals such as calcium and iron. This food helps in the formation of red blood cells, due to being rich in complex B.

Its preparation is quite simple and fast since it can be consumed fried or toasted. The first step is to heat oil in a pan or pot. Fry until the desired toasting is obtained. Salt is added, and it can be consumed directly or as a garnish.

Peruvian gastronomy has ingredients rich in history, flavor, and nutrients. Go to this country is also a way to discover more about its culinary culture and, above all, to indulge in its typical dishes and ingredients, such as corn.

Sources: peru.info/ IPerú/ CDN/ TV Perú/ agraria.pe

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