South American yellow corn, also known as Peruvian, Ecuadorian, or Bolivian corn, is a variety of corn that is native to South America, specifically the Andean region. It is a staple crop in many South American countries and is known for its large, yellow ears and high yield.
This corn is a staple food in many South American countries, and is often used to make a wide variety of dishes, including arepas, tamales, and chicha. It is also used to make traditional dishes such as mote, a dish made from cooked and ground hominy.
South American yellow corn is typically planted in the spring or summer and takes around 100-120 days to reach maturity. The plant grows tall, usually 6-8 feet tall, and has large ears.
To grow South American yellow corn, the seeds should be planted in a sunny location, in rows about 2-3 inches deep, about 8-12 inches apart. Water the seeds regularly, keeping the soil consistently moist, but not waterlogged. Corn is a heavy feeder crop, so you may want to side-dress the plants with compost or a balanced fertilizer when they are about 3 inches tall.
When the ears are fully mature, usually around 100-120 days, you can harvest them and use them to make traditional South American dishes or use the kernels for making popcorn, cornmeal, masa or other uses.