List of maize dishes facts for kids
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.
Contents
Ingredients
Corn can be processed into an intermediate form to be cooked further. These processes include drying, milling, and nixtamalization.
- Cornmeal
- Corn oil
- Corn starch
- Corn steep liquor
- Corn syrup
- Masa
- Mielie-meal
- Samp
Foods
Soups, stews, and porridge
Corn, in the form of cornmeal or kernels of fresh sweet corn, can be boiled or stewed.
- Akple
- Amiwo
- Banku
- Bulz
- Canjica
- Cocoloși
- Corn chowder
- Corn crab soup
- Corn pudding
- Corn soup
- Corn stew
- Cou-cou
- Creamed corn
- Fufu
- Ginataang mais
- Grits
- Hasty pudding
- Kačamak
- Mămăligă
- Mămăligă în pături
- 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
- Ogi (food)
- Pashofa
- Patasca - Peruvian hominy and meat soup
- Polenta
- Pozole
- Sagamite
- Suam na mais
- Ugali
- Xarém
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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 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. There are many regional variants and related dishes.
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Steamed cornmeal Binaki from the Philippines
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Breads and cakes
Baked and steamed breads and cakes can be made using corn, often as a flour.
- Arepa
- Bollo
- Broa
- Cachapa
- Chipa guasu
- Corn cookie
- Corn tortilla
- Cornbread
- Gordita
- Huarache (food)
- Johnnycake
- Makki di roti
- Mălai dulce AKA pollenta orange cake – traditional Romanian corn cake and dessert, from the Transylvania region
- Pastel de choclo
- Piki
- Proja
- Pupusa
- Sloosh
- Sope
- Sopa paraguaya
- Spoonbread
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A cheese-filled arepa
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Pastel de choclo is a pastel food based on sweet corn or choclo
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Tortilla dishes
Corn tortillas are used to prepare many other dishes.
- Enchiladas
- Nachos
- Panuchos
- Quesadillas
- Salbutes
- Taco
- Taquito
- Tortilla chip
- Tostada
Fried dishes
Assorted fried snacks and other fritters are made from corn or cornmeal.
- Battered sausage
- Corn fritter
- Corn chip
- Corn dog
- Corn nut
- Cornick
- Hushpuppy
- Milho frito
- Sorullos
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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
- Alivenci
- Binatog
- Conkies
- Corn cheese
- Corn flakes
- Corn on the cob
- Corn relish
- Corn sauce
- Esquites
- Gofio
- 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
- Kenkey
- Kuymak
- Maíz con hielo
- Maja maíz
- Maque choux
- Mote
- Pinole
- Popcorn
- Succotash
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Boiled corn on a white plate
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Candied popcorn
Beverages
Corn can be fermented into alcoholic drinks, infused as a tisane, or ground and used to thicken drinks.
- Atole
- Bourbon whiskey
- Cauim
- Champurrado
- Chicha
- Chicha de jora
- Chicha morada
- Colada morada
- Corn beer
- Corn tea
- Corn whiskey
- Mazamorra
- Pinolillo
- Pozol
- Tejate
- Tejuino
- Tesgüino
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Atole served at the Atole Fair in Coacalco de Berriozábal, State 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
