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From: Jim (
Subject: What should I do for the next 12 minutes?
Date: September 28, 2003 at 2:47 pm PST

While my black bean chili cooks?

Variation: Peruvian Choclo - Choclo is a type of corn that is a staple for Peruvians. The kernels are very large, tender, and light yellow in color. It is not as sweet as other corn and tends to be chewy. I think it is kind of an aquired taste, since I never cared for it until recent years. At first, I thought it was tasteless and chewy. Now, I believe it has a distinct taste and texture that can make or break certain recipes. You really cannot get choclo in the U.S. except at specialty stores that carry it frozen. Natalia and I talked a local Colombian grocer to import it for us (I know a woman that has a farm south of Chicago. I may have someone bring me some seeds the next time they come up from Peru and then try to talk her into growing this for me.). This will be the first time I will use it in any of my recipes. I'll let you know how it comes out.


p.s. Never mind, by the time I was finsihed with this post, my chili finished. :-)

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