There are many different varieties of corn out there. We took at look at some of the most popular types of corn and the best ways to use each one.

Choclo corn1 1/2 cups choclo corn2 tablespoons sugarPlace corn, sugar and enough water to cover in a medium sauce pan over medium-high heat. Bring to a boil, reduce heat and simmer until corn is ...

A snap to make, these tender, sweet corn arepas de choclo from the food stylist Mariana Velásquez make an excellent summer meal.

Terrence Antonio Howard / Chicago Tribune; Shannon Kinsella/food styling This fresh corn salad uses Peruvian corn, called choclo, which has a toothsome texture. Terrence Antonio James/Chicago ...

The anticuchos are skewers of flame-grilled beef heart brushed with aji panca marinade and served with an Argentinian-style chimichurri dipping oil, roast potatoes and sauteed choclo corn; a glass ...

The corn — which appears both as plump chewy kernels of Peruvian choclo and as a silky purée that the Mi Tocaya Antojería chef calls corn butter — is the thing you’ll remember long after ...

It’s flavored with thinly sliced red onion, herbs and hot chiles and garnished Peruvian style with chunks of sweet potato, and choclo corn (large-kernel Peruvian corn that can be found frozen in ...

Arepas are separated into four categories, the most common being either arepa de choclo (corn arepas) or arepa de queso (cheese arepas), and gluten-free options including arepa rellena (which is a ...

Beef and corn pie (pastel de choclo) This Argentinian-style shepherd’s pie contains a corn filling, a beef filling, and a slightly sweet pastry spiked with currants, pine nuts and cinnamon.

They also have a variety, like “Choclo” arepas, made with tender corn that could be savory or sweet; the sweet arepa “Boyacense,” made with yellow corn; or the “Paisa,” the most simple ...