Chulpe Corn (Zea mays amylosaccharata), originally from southern Colombia and common in all Andine regions, is typical in the regions of Nariño and Cauca. Some cultivations of Chulpe corn can also be found in Ecuador, in the region of Carchi, and in Peru, in the region of Cusco.
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.