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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

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

Foods

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Soups, stews, and porridge

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

  • Akple – Staple food of Ghana
  • Amiwo – Beninese porridge
  • Banku – Staple food of Ghana
  • Bulz – Romanian dish of roasted polenta and cheese
  • Canjica – Variety of corn typical of Brazilian cuisine
  • 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
  • Funche – Puerto Rican cornmeal porridge
  • Creamed corn – American corn dish with thick, soupy consistency
  • Fufu – Dough-like food in African cuisine
  • Ginataang mais – Filipino sweet corn and rice gruel
  • Grits – Porridge 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
  • Mămăligă with milk (usually, of cow, but also of sheep or goat), as the first course, and mămăligă with cheese and sour cream (or yoghurt), with a touch of salt (if preferred), as the second course – Romanian dishes for the poor, served usually on Friday and at lunch
  • Mush – Boiled cornmeal pudding
  • Ogi (food) – Fermented cereal pudding in Nigeria
  • Pashofa – Chickasaw or Choctaw white corn soup
  • Patasca - Peruvian hominy and meat 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 – Type of maize meal made in Africa
  • Xarém – Portuguese corn meal soup
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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 – Maize dish in Brazil
  • Tamal – 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 – Caribbean and Latin American dish

Breads and cakes

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

  • Arepa – Type of food made of ground maize dough, common in 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 – American bread made with cornmeal
  • Gordita – Mexican dish of masa stuffed with cheese, meat, or other fillings
  • Huarache (food) – Mexican maize dish
  • Johnnycake – American cornmeal flatbread
  • Makki di roti – North Indian cornmeal flatbread
  • Mălai dulce AKA pollenta orange cake – traditional Romanian corn cake and dessert, from the Transylvania region
  • Pastel de choclo – Traditional South American corn dish
  • Piki – Hopi cornmeal bread
  • Proja
  • Pupusa – Central American dish
  • Sloosh – Variety of cornbread popular during the American Civil War
  • Sope – Traditional Mexican dish
  • Sopa paraguaya – gastronomic dish of Paraguay
  • Spoonbread – Cornmeal pudding from the Southern United States
  • Talo – Unleavened maize flatbread from Basque Country
  • Totopo – Oaxacan nixtamalized corn flatbread
  • Wotou – Northern Chinese steamed cornmeal bread

Tortilla dishes

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Main article: List of tortilla-based dishes

Corn tortillas are used to prepare many other dishes.

  • Enchiladas – Corn tortilla rolled around a filling and covered with a sauce
  • Nachos – Tortilla chip dish
  • Panuchos – Tortilla dish from the Yucatán peninsula
  • Quesadillas – Mexican dish of tortillas with melted cheese
  • Salbutes – Tortilla dish from the Yucatán peninsula
  • Taco – Mexican filled tortilla dish
  • Taquito – Mexican dish
  • Tortilla chip – Snack food made from corn tortillas
  • Tostada – Flat or bowl-shaped tortilla that is deep-fried or toasted


Fried dishes

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

  • Battered sausage – Savoury 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

Other

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  • Alivenci – Traditional Moldavian custart tart
  • Binatog – Filipino boiled corn dessert
  • Conkies – Steamed Caribbean corn dish
  • Corn cheese – South Korean cuisine
  • Corn flakes – Type of breakfast cereal
  • Corn on the cob – Whole sweet corn, consumed as food
  • Corn relish
  • Corn sauce
  • Esquites – Corn-based Mexican street food dish
  • Gofio – Toasted flour from the Canary Islands
  • Grontol – traditional meal from Central Java area of Indonesia made from boiled corn kernels that have been soaked overnight, and mixed with steamed grated coconut.
  • Hominy – Dried nixtamalized corn consumed as food
  • Kenkey – Ground corn dumpling from West Africa
  • Kuymak – 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 – Creole vegetable braise
  • Mote – Corn kernels boiled in lime
  • Pinole – Roasted ground maize mixed with other powdered foodstuffs
  • Popcorn – Type of corn kernel which expands and puffs up on heating
  • Succotash – Traditional American food
  • Boiled corn on a white plate
    Boiled corn on a white plate
  • Candied popcorn
    Candied popcorn

Beverages

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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 – Type of 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 Hispanic 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

See also

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Wikimedia Commons has media related to Maize-based food.

References

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  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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