Glossary entry (derived from question below)
Spanish term or phrase:
maíz choclo
English translation:
giant white corn (of Cusco)
Added to glossary by
schmetterlich
Apr 27 03:46
4 mos ago
29 viewers *
Spanish term
maíz choclo
Spanish to English
Other
Agriculture
Maíz en Perú
En el caso del maíz choclo se observa un comportamiento distinto. En la década del 2000 al 2010 se produjeron, en promedio, 376,4 toneladas anuales. Para la siguiente década, entre 2011 y 2022, la producción bajó ligeramente a 358 toneladas anuales en promedio. Por otra parte, el maíz morado sí tuvo un crecimiento en la década de los años 2000. En el primer quinquenio, esta variedad pasó de 8000 toneladas en 2000 a 10 600 toneladas en 2006.
En el caso del maíz choclo se observa un comportamiento distinto. En la década del 2000 al 2010 se produjeron, en promedio, 376,4 toneladas anuales. Para la siguiente década, entre 2011 y 2022, la producción bajó ligeramente a 358 toneladas anuales en promedio. Por otra parte, el maíz morado sí tuvo un crecimiento en la década de los años 2000. En el primer quinquenio, esta variedad pasó de 8000 toneladas en 2000 a 10 600 toneladas en 2006.
Proposed translations
(English)
4 +2 | giant white corn (of Cusco) |
Patrick Bearne
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4 +1 | Peruvian corn |
liz askew
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5 | White corn (Zea Mays, variety: White Urubamba, Race: Cuzco Giant) |
Marcos Sanchez Urquiola
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References
Peruvian corn types |
Tomasso
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Proposed translations
+2
1 hr
Selected
giant white corn (of Cusco)
I live in the Cusco region of Peru. It's also referred to as "maíz blanco gigante" due to the large size of the grains. See references. In Peru, when it comes on the cob, it's just referred to as "choclo" (corn on the cob). When you eat the loose grains, it's referred to as "mote". In the text, it is contrasted with "maíz morada", which is a purple variety of corn often used to make "chicha morada", a sweet drink.
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Note added at 10 hrs (2024-04-27 14:16:13 GMT)
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https://repositorio.inia.gob.pe/bitstream/20.500.12955/1921/...
In this reference, they use the term "maíz para choclo".
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Note added at 10 hrs (2024-04-27 14:16:13 GMT)
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https://repositorio.inia.gob.pe/bitstream/20.500.12955/1921/...
In this reference, they use the term "maíz para choclo".
Peer comment(s):
neutral |
philgoddard
: This seems contradictory - you say in your explanation that it means corn on the cob.
1 hr
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In the reference above, they use the term "maíz para choclo". When corn on the cob is eaten, it tends to be the giant white corn.
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agree |
liz askew
: https://bumbleseeds.com/products/corn-white-giant-zea-mays-m...
12 hrs
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agree |
Tomasso
: Agree, very large kernels, flint corn, large kernel corn no longer seen here in EEUU.
1 day 18 hrs
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4 KudoZ points awarded for this answer.
Comment: "Thank you!"
+1
14 hrs
Peruvian corn
Peer comment(s):
agree |
Tomasso
: Of great interest, Anthocyanins for health, purple corn, some also promote Purple Postatoes. "Purple potatoes, also known as purple Peruvian potatoes or blue potatoes, are a type of potato that is known for its distinctive purple skin and flesh.
1 day 4 hrs
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1 day 3 hrs
White corn (Zea Mays, variety: White Urubamba, Race: Cuzco Giant)
Este es precisamente el fin de usar términos científicos, el poder determinar con exactitud la naturaleza de lo que se habla. Términos en inglés comunmente usados: Giant-seeded maize, Cuzco maize, Giant-seeded corn
Reference comments
18 mins
Reference:
Peruvian corn types
https://en.wikipedia.org/wiki/Peruvian_corn Choclo, also referred to as Peruvian corn or Cuzco corn (after Cuzco, the capital city of the Inca empire),[1] is a large-kernel variety of field corn from the Andes. It is consumed in parts of Central America and South America, especially in Ecuador, Peru, Bolivia and Colombia. Choclo may also refer to common corn in Argentina, Chile and Uruguay.
Choclo can be eaten raw when the ears are young, or cooked when the ears are more mature. It has a milder flavor compared to other varieties of field corn, and is better suited for human consumption.[2] When compared to sweet corn, the kernels are larger and chewier and have a starchy, hefty texture, rather than a sweet taste.[3] The taste and appearance are somewhat similar to hominy.[4]
Choclo is used in the making of humitas in Bolivia, choclo arepas in Colombia and for pastel de choclo. Peruvian corn is often white in color.
The word choclo derives from the Quechua word choccllo and has since taken on a broader context within the Spanish language, often being used to refer to cobs of corn in general.[5]
Soruce of following Kansas farmer,,,,Corn 100 years ago, pop corn very hard small corn, POACHING CORN, type to make hominy and after mixed with lime can be poache (later brand name Corn Nuts). 1910 Many only had multi colored corn.
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Note added at 26 mins (2024-04-27 04:13:30 GMT)
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Spanish Version Wiki content changed https://es.wikipedia.org/wiki/Variedades_peruanas_de_maíz Los principales alimentos de la cocina peruana elaborados a partir del maíz son:
Choclo. La mazorca, en estado lechoso, se hace hervir. Variedades principales: Cuzco (de Cuzco o Urubamba), 'Tarmeño, Pardo, Chullpi,
Maicillo o baby corn. Mazorcas tiernas, antes de la fecundación de la oosfera. Variedad preferida: Chullpi.
Cancha. Granos tostados comidos como sustituto del pan y como refrigerio. Variedades principales: Chullpi (granos dulces), Terciopelo (granos harinosos),
Mote. Granos grandes, harinosos secos hervidos en agua. Variedades principales: Cuzco, Tarmeña; en el norte: Mochero, en el Sur chico: Iqueño.
Harinas. Molienda húmeda de los granos precedentemente cocidos en solución de cal en agua para ablandecer el pericarpio (cascarilla).
Tamales, humitas, sopas, pepián, pasteles, pan, mazamorras, chochoca: Variedades preferidas: aquellas de granos harinosos.
Nunca fui a Peru, no personal knowledge. i beleive there information at https://www.linguno.com/wordComparison/esp/maiz-choclo-elote... 'Choclo' refers to the corn cob when it still has its kernels, primarily used in Peru, Argentina, Chile and some parts of Ecuador and Bolivia.
Voy a preparar una sopa con choclos y papas.
(I am going to prepare a soup with corn cobs and potatoes.)
Puedes añadir choclos al guiso como extra.
(You can add corn cobs to the stew as an extra.)
Elote' is typically used in Mexico, Guatemala, El Salvador and some other Central American countries. This word typically refers to a fresh or cooked ear of sweet corn.
Vamos a asar unos elotes para la cena.
(We will roast some ears of corn for dinner.)
Los elotes hervidos con sal y mantequilla son deliciosos.
(Boiled ears of corn with salt and butter are delicious.)
Costa Rica, we raised Baby Corn, sent ot Chinese restaurantes, ELOTES, immature corn, whole cob. But in above SWEET corn , corn that has a defective gene, can not convert sugar into starch, will not grow in Costa Rica, neither will Pop Corn, even after 200 years of people trying to raise POP Corn, Maiz Dulce not the same as what we call sweet corn here.
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Note added at 1 day 19 hrs (2024-04-28 23:08:00 GMT)
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posting to make easier to see https://es.wikipedia.org/wiki/Maíz_Blanco_Gigante_del_Cusco
https://foods.pe/en/giant-corn/
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Note added at 1 day 19 hrs (2024-04-28 23:12:37 GMT)
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copied the 2 references by Patrick, includes pictures, and in both languages. Giant kernels of corn....
Choclo can be eaten raw when the ears are young, or cooked when the ears are more mature. It has a milder flavor compared to other varieties of field corn, and is better suited for human consumption.[2] When compared to sweet corn, the kernels are larger and chewier and have a starchy, hefty texture, rather than a sweet taste.[3] The taste and appearance are somewhat similar to hominy.[4]
Choclo is used in the making of humitas in Bolivia, choclo arepas in Colombia and for pastel de choclo. Peruvian corn is often white in color.
The word choclo derives from the Quechua word choccllo and has since taken on a broader context within the Spanish language, often being used to refer to cobs of corn in general.[5]
Soruce of following Kansas farmer,,,,Corn 100 years ago, pop corn very hard small corn, POACHING CORN, type to make hominy and after mixed with lime can be poache (later brand name Corn Nuts). 1910 Many only had multi colored corn.
--------------------------------------------------
Note added at 26 mins (2024-04-27 04:13:30 GMT)
--------------------------------------------------
Spanish Version Wiki content changed https://es.wikipedia.org/wiki/Variedades_peruanas_de_maíz Los principales alimentos de la cocina peruana elaborados a partir del maíz son:
Choclo. La mazorca, en estado lechoso, se hace hervir. Variedades principales: Cuzco (de Cuzco o Urubamba), 'Tarmeño, Pardo, Chullpi,
Maicillo o baby corn. Mazorcas tiernas, antes de la fecundación de la oosfera. Variedad preferida: Chullpi.
Cancha. Granos tostados comidos como sustituto del pan y como refrigerio. Variedades principales: Chullpi (granos dulces), Terciopelo (granos harinosos),
Mote. Granos grandes, harinosos secos hervidos en agua. Variedades principales: Cuzco, Tarmeña; en el norte: Mochero, en el Sur chico: Iqueño.
Harinas. Molienda húmeda de los granos precedentemente cocidos en solución de cal en agua para ablandecer el pericarpio (cascarilla).
Tamales, humitas, sopas, pepián, pasteles, pan, mazamorras, chochoca: Variedades preferidas: aquellas de granos harinosos.
Nunca fui a Peru, no personal knowledge. i beleive there information at https://www.linguno.com/wordComparison/esp/maiz-choclo-elote... 'Choclo' refers to the corn cob when it still has its kernels, primarily used in Peru, Argentina, Chile and some parts of Ecuador and Bolivia.
Voy a preparar una sopa con choclos y papas.
(I am going to prepare a soup with corn cobs and potatoes.)
Puedes añadir choclos al guiso como extra.
(You can add corn cobs to the stew as an extra.)
Elote' is typically used in Mexico, Guatemala, El Salvador and some other Central American countries. This word typically refers to a fresh or cooked ear of sweet corn.
Vamos a asar unos elotes para la cena.
(We will roast some ears of corn for dinner.)
Los elotes hervidos con sal y mantequilla son deliciosos.
(Boiled ears of corn with salt and butter are delicious.)
Costa Rica, we raised Baby Corn, sent ot Chinese restaurantes, ELOTES, immature corn, whole cob. But in above SWEET corn , corn that has a defective gene, can not convert sugar into starch, will not grow in Costa Rica, neither will Pop Corn, even after 200 years of people trying to raise POP Corn, Maiz Dulce not the same as what we call sweet corn here.
--------------------------------------------------
Note added at 1 day 19 hrs (2024-04-28 23:08:00 GMT)
--------------------------------------------------
posting to make easier to see https://es.wikipedia.org/wiki/Maíz_Blanco_Gigante_del_Cusco
https://foods.pe/en/giant-corn/
--------------------------------------------------
Note added at 1 day 19 hrs (2024-04-28 23:12:37 GMT)
--------------------------------------------------
copied the 2 references by Patrick, includes pictures, and in both languages. Giant kernels of corn....
Example sentence:
Choclo corn is white or yellow large kernal mild corn, eaten when small or large.
maybe best translation is POACHING CORN, modern whine/yellow varieties.
Peer comments on this reference comment:
agree |
Sakshi Garg
3 hrs
|
Thanks, en Costa Rica small corn on cob also called CHILOTE, small cob.
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