If you've ever wondered what type of corn the large corn nuts you buy at the store are, it's usually choclo. To turn them into corn nuts, dried choclo is rehydrated for a few days in vats of water.

But the corn is the true star. Search for: ... When stock returns to a boil, reduce heat and simmer until choclo is tender, 10 to 15 minutes. Add peppers and remove from heat. 5.

To make the corn filling, slice the corn kernels from the cobs and process in a food processor to a purée. Heat oil in a saucepan over medium heat. Add onion and cook for 2 minutes or until soft.