List of maize dishes
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 – 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
- 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
- Mush – Boiled cornmeal pudding
- Ogi - Fermented cereal pudding from Nigeria, typically made from maize, sorghum, or millet
- 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
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.
Corn pudding is prepared from stewed corn, water, any of various thickening agents, and optional additional flavoring or texturing ingredients
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
- 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
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 – 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 shark
- Corn cookie – Baked good made from corn, often sweet
- Corn tortilla – Unleavened flatbread made from nixtamalized maize
- Cornbread – American bread made with cornmeal
- Johnnycake – American cornmeal flatbread
- Makki di roti
- Pastel de choclo – Traditional South American corn dish
- Piki – Hopi cornmeal bread
- Proja
- Pupusa – Salvadoran and Honduran food
- Sloosh – Variety of cornbread popular during the American Civil War
- Sope – Traditional Mexican dish
- Sopa paraguaya
- 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
Pastel de choclo is a pastel food based on sweet corn or choclo
Tortilla 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
Fried dishes
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
A battered sausage, sliced in half after cooking
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
- 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 – Serbian 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 – Variety of corn kernel which expands and puffs up on heating
- 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 – 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 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
See also
References
- ^ Hoyer, Daniel and Snortum, Marty Tamales , page 8. Gibbs Smith, 2008. ISBN 1-4236-0319-2
- ^ Wadler, Joyce (September 8, 2009). "Chew It Up, Spit It Out, Then Brew. Cheers!". The New York Times. Retrieved 15 February 2014.