Choclo is a type of fresh corn commonly found in the Andean regions of South America, particularly in countries like Peru and Bolivia. It is characterized by its large, plump kernels and a sweet flavor. Choclo is often used in traditional dishes, such as humitas and tamales, and can be enjoyed boiled, grilled, or roasted. In addition to its culinary uses, choclo is an important agricultural product in the Andes. It is typically harvested during the warmer months and is a staple food for many local communities. Choclo is also rich in nutrients, making it a valuable part of the diet in these regions.