List of maize dishes

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Cocoloşi cooking on a grill

This is a list of maize dishes, in which maize (corn) is used as a primary ingredient. Additionally, some foods and beverages that are prepared with maize are listed.

Ingredients[]

Corn can be processed into an intermediate form to be cooked further. These processes include drying, milling, and nixtamalization.

  • Cornmeal – Meal (coarse flour) ground from dried corn
  • Corn oil – Oil from the seeds of corn
  • Corn starch – starch derived from corn (maize) grain
  • Corn steep liquor
  • Corn syrup – Syrup made from corn used as food additive
    • Glucose syrup
    • High-fructose corn syrup – Processed corn syrup
    • High-maltose corn syrup
  • Masa – Corn dough used to prepare Latin American dishes
  • Mielie-meal
  • Samp – Preparation of dried corn from Africa

Foods[]

Soups, stews, and porridge[]

Corn, in the form of cornmeal or kernels of fresh sweet corn, can be boiled or stewed.

  • Akple
  • Banku – Staple food of Ghana
  • Bulz – Romanian dish of roasted polenta and cheese
  • Canjica
  • Cocoloși – Romanian dish of grilled corn porridge
  • Corn chowder – Creamy corn soup from the United States
  • Corn crab soup – Chinese soup of corn and crab meat
  • Corn pudding – Thick stewed corn dish from the Southern United States
  • Corn soup – Soup dish made with corn
  • Corn stew – Thick stew made with maize
  • Cou-cou – Caribbean dish of cornmeal and okra
  • Creamed corn – American corn dish with thick consistency
  • Fufu – Flour-based staple food from West Africa
  • Ginataang mais – Filipino sweet corn and rice gruel
  • Grits – Dish (food) of boiled cornmeal
  • Hasty pudding – Type of pudding or porridge
  • Kačamak – Maize porridge from the Balkans
  • Mămăligă – Porridge made out of yellow maize flour, traditional in Romania
  • Mămăligă în pături – Romanian layered dish
  • Mush – Boiled cornmeal pudding
  • Ogi - is a fermented cereal pudding from Nigeria, typically made from maize, sorghum, or millet.
  • Pashofa – Chickasaw or Choctaw white corn soup
  • Polenta – Italian porridge, usually of cornmeal
  • Pozole – Mexican hominy and meat soup
  • Sagamite – American stew
  • Suam na mais – Filipino corn soup with pork or shrimp
  • Ugali
  • Xarém – Portuguese corn meal soup

  • Creamed corn is a soup or sauce made by pulping the corn kernels and collecting the milky residue from the corn.

  • Grits is a ground-corn food of Native American origin, that is common in the Southern United States and eaten mainly at breakfast.

  • Pudding corn is prepared from stewed corn, water, any of various thickening agents, and optional additional flavoring or texturing ingredients

  • Ugali (top), also known as pap, with cooked cabbage and vegetables

  • Xarém, a dish from the Algarve, Portugal

Tamales and related[]

Tamales are a dish of nixtamalized maize that is ground, wrapped in a corn husk, and steamed. Tamales originated in Mesoamerica as early as 8000 to 5000 BC.[1] There are many regional variants and related dishes.

  • Acaçá
  • Tamale – Traditional Mesoamerican dish
  • Binaki – Filipino corn tamale
  • Guanime – Puerto Rican dish
  • Hallaca – Dish from Venezuela
  • Humita – Pre-hispanic steamed corn dish
  • Nacatamal – Nicaraguan nixtamalized corn dish
  • Pamonha – Traditional Brazilian food
  • Pasteles

  • Tamales from Chiapas, Mexico

  • Steamed cornmeal Binaki from the Philippines

Breads and cakes[]

Baked and steamed breads and cakes can be made using corn, often as a flour.

  • Arepa – Typical food from Colombia and Venezuela
  • Bollo – Latin-American corn bun
  • Broa – Type of bread
  • Cachapa – Corn pancake from Venezuela
  • Chipa guasu – Paraguayan savory corn cake
  • Corn cookie – Baked good made from corn, often sweet
  • Corn tortilla – Unleavened flatbread made from nixtamalized maize
  • Cornbread – Quick bread containing cornmeal
  • Johnnycake – American cornmeal flatbread
  • Makki di roti – Punjabi cornmeal flatbread
  • Pastel de choclo – Chilean savory sweet corn pie
  • Piki – Hopi cornmeal bread
  • Proja
  • Pupusa – Salvadoran food
  • Sloosh – Variety of cornbread popular during the American Civil War
  • Sope – Traditional Mexican dish
  • Sopa paraguaya – Savory Paraguayan cake
  • Spoonbread – Cornmeal pudding from the Southern United States
  • Corn cake / "Mălai dulce" - traditional Romanian corn cake, from Transylvania region
  • Talo – Unleavened maize flatbread from Basque Country
  • Totopo – Oaxacan nixtamalized corn flatbread
  • Wotou – Northern Chinese steamed cornmeal bread

  • A cheese-filled arepa

  • Cornbread cooked in a skillet

  • Pastel de choclo is a pastel food based on sweet corn or choclo

  • Talo being prepared in Leioa, Biscay

Tortilla dishes[]

Main article: List of tortilla-based dishes

Corn tortillas are used to prepare many other dishes.

  • Nachos – Tortilla chip dish
  • Quesadillas – Mexican dish of tortillas with melted cheese
  • Taco – Mexican filled tortilla food
  • Tortilla chip – Snack food made from corn tortillas
  • Tostada – Flat or bowl-shaped tortilla that is deep fried or toasted

  • Tortilla chips

Fried dishes[]

Assorted fried snacks and other fritters are made from corn or cornmeal.

  • Battered sausage – Savory fried meat dish from Britain and Ireland
  • Corn fritter – Fried cakes of maize dough
  • Corn chip – Snack food made from cornmeal
  • Corn dog – Deep-fried, corn-battered hot dog on a stick
  • Corn nut – Snack made from corn kernels
  • Cornick – Filipino deep-fried crunchy corn snack
  • Hushpuppy – Deep-fried savory food made from cornmeal batter
  • Milho frito – Portuguese fried cornmeal dish
  • Sorullos – Puerto Rican fried cornmeal dish

  • A battered sausage, sliced in half after cooking

  • Corn fritters

  • Corn nuts, known as cancha in Peru, are a fried corn snack

  • Cornick from the Philippines is soaked for three days before deep-frying

Other[]

  • Alivenci
  • Binatog – Filipino boiled corn dessert
  • Conkies – Steamed Caribbean corn dish
  • Corn flakes – Type of breakfast cereal
  • Corn on the cob – Whole sweet corn, consumed as food
  • Corn relish
  • Corn sauce
  • Gofio – Toasted flour from the Canary Islands
  • Hominy – Dried nixtamalized corn consumed as food
  • Kenkey – Ground corn dumpling from West Africa
  • Kuymak – Turkish dish of cornmeal and cheese
  • Maíz con hielo – Sweet snack from the Philippines made of corn kernels and shaved ice.
  • Maja maíz – Filipino pudding of coconut milk and cornstarch
  • Maque choux – Cajun vegetable braise
  • Mote – Corn kernels boiled in lime
  • Pinole – Roasted ground maize mixed with other powdered foodstuffs
  • Popcorn – Variety of corn kernel which expands and puffs up when heated
  • Succotash – Traditional American food

  • Boiled corn on a white plate

  • Candied popcorn

Beverages[]

Corn can be fermented into alcoholic drinks, infused as a tisane, or ground and used to thicken drinks.

  • Atole – Mesoamerican hot corn beverage
  • Bourbon whiskey – American whiskey
  • Cauim – Prehispanic Brazilian alcoholic beverage
  • Champurrado – Mexican chocolate beverage
  • Chicha – Beverage from prehispanic Latin America[2]
  • Chicha de jora – Prehispanic corn beer from Peru
  • Chicha morada – Prehispanic corn beverage from Peru
  • Colada morada – Purple hot corn beverage from Ecuador
  • Corn beer – Beer style made from corn
  • Corn tea – Korean grain tea made from maize
  • Corn whiskey – American liquor made from corn
  • Mazamorra – Beverage from Iberia or Latin America
  • Pinolillo – Nicaraguan corn and cacao beverage
  • Pozol – Fermented prehispanic corn beverage
  • Tejate – Maize and cacao beverage from Oaxaca
  • Tejuino – Corn-based fermented beverage from Jalisco, Mexico
  • Tesgüino – Corn-based beer central to culture of Tarahumara Indians of Mexico

  • Atole served at the Atole Fair in Coacalco de Berriozábal, State of Mexico

  • Chicha morada being prepared in Peru: unfermented chicha made from purple maize and boiled with pineapple and spices

  • Pozol being served at the boardwalk of Chiapa de Corzo, Chiapas

  • Tejate is a maize and cacao beverage traditionally made in Oaxaca, Mexico, originating from pre-Hispanic times.

  • Chicha de jora is a Peruvian corn beer chicha

See also[]

References[]

  1. ^ Hoyer, Daniel and Snortum, Marty Tamales , page 8. Gibbs Smith, 2008. ISBN 1-4236-0319-2
  2. ^ Wadler, Joyce (September 8, 2009). "Chew It Up, Spit It Out, Then Brew. Cheers!". The New York Times. Retrieved 15 February 2014.
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