Peru has around 35 corn varieties. The most popular and most consumed is the Choclo, also known as maiz tierno or jilote. Choclo is a corn variety cultivated in Peru since ancient times.
The seeds are bigger than the ones from the sweet corn often consumed in the US or Europe and white to creamy in color.
While Choclo is one of Peru's staple foods, it never really became popular outside the country. Cooked on the cob Choclo often accompanies typical local dishes. It's also used in soups, rice dishes or pureed.