Prawn Ceviche with Choclo, Garnet Yams, and Pears

The chewiness of choclo makes it the perfect foil for the fresh shrimp and soft, sweet Garnet yams in this dish. Choclo, aka Peruvian corn or Cuzco corn, is cultivated in the harsh climate and rugged terrain of the Andes and is integral to the cuisine and cultural identity of the region. A field corn, it has jumbo kernels that are starchier and chewier than sweet corn and that come in a variety of colors, from white, yellow, red, and purple to black. Look for choclo in Latin American market