Generally speaking, it is a sweet corn. The difference is the state of maturity. A choclo is a sweet corn in its very early, tender state of ripeness. It could be seen as a cultural decision and tradition in this area, including Ecuador, to use the choclo as something special, although it is very common.
A couple of days ago I unexpectedly got to taste a humita which is one of the traditional dishes made with choclo.
Today I am being daring enough to make humitas myself.
Sila Blume 
Leave a comment