(Zea mays) Corn is one of the foundations of life in the Andes, and it is grown in a myriad of forms for a myriad of purposes. This unusual large kernel corn is grown for popping. The robust kernels explode when heated Having enough force to jump out of the pot. Unlike the popcorn that most of us are used to, Chullpi corn does not “pop” all the way, instead the heart stays meaty and “puffy” with a nice toasted flavor. Being from the Andes, this is surely another long season corn that is most adapted to short daylengths. It is best experimented with in the south, but for ardent gardeners is certainly a rarity worth trying. Just to note, these Andean Corn varieties don’t have any problem growing, they will grow and grow, they just don’t tassel till later which makes it a challenge to set cobs in places with a short growing season. I would estimate 150 days minimum to cob set. The wait is worth it, the kernels are very long and slender and have been a delicacy in Peru for centuries!