Chulpe Corn, is common found in all Andine regions. Chulpe corn is almost exclusively consumed toasted with a bit of salt. Its kernels are of a particular shape, slightly corrugated, but when heated they expand and become soft. Chulpe corn can have different colors, the most common, however, is yellow. Its flavor is sweet and delicate.
Many farmers are not interested in growing Chulpe corn anymore because its cultivation requires a lot of attention: it needs to be kept at a distance from other types of corn, as it does not resist to cross-pollination and will lose its typical characteristics if crossed with another species.
It can be consumed as an appetizer or to accompany some soups or traditional Andean region dishes. Farmers usually eat it as a roadside snack, together with pork rinds.