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
[edit]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 – By-product of corn wet-milling
- Corn syrup – Syrup made from corn used as food additive
- Glucose syrup – Syrup made from the hydrolysis of starch
- High-fructose corn syrup – Processed corn syrup
- High-maltose corn syrup
- Masa – Corn dough used to prepare Latin American dishes
- Mielie-meal – Coarse maize flour, mainly used in Africa
- Samp – Preparation of dried corn from Africa
Foods
[edit]Soups, stews, and porridge
[edit]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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Creamed corn is a soup or sauce made by pulping the corn kernels and collecting the milky residue from the corn.
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Grits is a ground-corn food of Native American origin, that is common in the Southern United States and eaten mainly at breakfast.
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Corn pudding is prepared from stewed corn, water, any of various thickening agents, and optional additional flavoring or texturing ingredients.
Tamales and related
[edit]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
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Steamed cornmeal Binaki from the Philippines
Breads and cakes
[edit]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 – A type of cornbread
- 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
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A cheese-filled arepa
Tortilla dishes
[edit]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
[edit]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
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A battered sausage, sliced in half after cooking
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Cornick from the Philippines is soaked for three days before deep-frying.
Other
[edit]- 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
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Boiled corn on a white plate
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Candied popcorn
Beverages
[edit]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
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Chicha morada being prepared in Peru: unfermented chicha made from purple maize and boiled with pineapple and spices
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Pozol being served at the boardwalk of Chiapa de Corzo, Chiapas
See also
[edit]References
[edit]- ^ 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.