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Dried Giant White Corn

Giant White Corn is also known as Peruvian corn or Cuzco corn, due to its origin in the Peruvian Andes. The large kernels are chewier, starchier and less sweet than typical sweet corn.

  • Creamy off-white kernels

  • Kernels are 1/2 inch in width and length

  • Can be toasted, stewed or fried for a variety of uses in soups, stews, side dishes or snacks

  • D'allesandro
    Price: $0.00
    $0 / Ounce

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    Suggested uses

  • Pan fry the dried kernels in some oil until they "pop" and toss with salt to make the typical Peruvian snack cancha

  • Grind the kernels and use them to thicken and flavor stews, such as the traditional Peruvian dish pepian

  • Use the cooked kernels in salads, soups or casseroles

  • Basic prep

    Ready to use. Add directly to recipe.

    Storage & handling

    Store in a dry, cool place.


    Dried corn.

    Classic recipe


    Pozole is a traditional, savory, hearty stew from Mexico. We make it by slowly simmering Giant White Corn with ham, herbs and oftentimes dried chiles. We recommend lightly toasting the New Mexico Chiles to bring out their natural flavors and to add a pleasant slight smokiness to the stew.