115 delicious corn recipes from around the world
Mote Pillo is a beloved Ecuadorian dish from the Andean highlands, consisting of cooked hominy corn (mote) scrambled with eggs, onions, garlic, and achiote for color. It's a simple yet flavorful dish, often enjoyed for breakfast or as a light meal, and can be customized with cheese, herbs, and a touch of milk for creaminess.
Sweet and tender corn dough, seasoned with sugar and butter, then wrapped in corn husks and steamed to perfection. These are a delightful traditional Colombian treat, often enjoyed for breakfast or as a snack.
A beloved creamy sweet corn pudding, a staple during Brazilian June festivals. This dessert features the natural sweetness of corn, enriched with milk, butter, and a hint of cinnamon.
El Salvador's beloved national dish: thick, griddled corn masa cakes, generously stuffed with your choice of savory fillings like cheese, refried beans, or seasoned chicharrón, and cooked until beautifully golden and slightly crispy. Perfect served with traditional curtido and salsa roja.
A traditional Dominican sweet corn pudding, often prepared during Lent and Easter. Chaca is made from cracked corn, simmered with milk, sugar, and spices like cinnamon and cloves, resulting in a creamy, comforting dessert.
Crispy, savory fritters made with a corn masa dough infused with grated 'queso salvaje' (a type of firm, salty Nicaraguan cheese), perfect as an appetizer or snack.
Sweet and crispy Cuban corn fritters, made with fresh corn kernels, a touch of sugar, and a hint of anise. These delightful fritters are perfect as an appetizer or a sweet snack.
A comforting and simple one-pot meal from Madagascar, combining rice, chicken, and sweet corn in a flavorful broth, often seasoned with ginger and turmeric.
Atol de Elote is a warm, comforting, and slightly sweet beverage made from fresh corn, milk, and spices. It's a popular drink in Honduras, often enjoyed for breakfast or as a snack, especially during cooler months. The creamy texture and subtle sweetness make it a delightful and nourishing treat.
Lawa de Choclo is a creamy and hearty corn soup, a staple in the Cochabamba region of Bolivia. Made with fresh corn kernels, potatoes, and often a savory broth (sometimes with lamb or beef), it's a comforting dish perfect for cooler weather. Its thick consistency gives it a substantial feel, making it a satisfying soup.
Kivevé is a traditional Paraguayan soup made from pumpkin or squash, corn, and sometimes cheese. It's a hearty and flavorful dish often enjoyed during cooler months.
Humita is a traditional Argentine dish made from fresh corn, similar to tamales but typically without meat. It has pre-Columbian origins and is a staple during the summer months.
A creamy, sweet, and comforting corn beverage, traditionally made with fresh corn, milk, and cinnamon, offering a nourishing taste of El Salvador. This warm drink is perfect for a cool evening or as a sweet treat.
Delicate, pink-tinted sweet masa tamales studded with plump raisins. These dessert tamales are a beloved treat, perfect for celebrations or a sweet start to the day.
Carantanta is a traditional Colombian snack made from the crispy, flavorful corn masa that forms on the bottom of the pot after preparing tamales or other corn-based dishes. It's a delicious way to utilize every bit of the masa, resulting in a unique, crunchy texture.
A traditional Salvadoran hot beverage made from toasted corn, flavored with ginger and allspice. It's a comforting and aromatic drink often enjoyed with sweet Salvadoran pastries.
Authentic Colombian cheese arepas, delightful corn cakes studded with melted cheese, griddled to a perfect golden-brown crisp on the outside and wonderfully soft within.
A beloved Xhosa staple, this dish features dried corn kernels (samp) and sugar beans slow-cooked to tender perfection. It's a hearty and comforting meal, famously a favorite of Nelson Mandela.
Nacatamales are a traditional Nicaraguan dish, a type of tamale made with a corn masa dough filled with seasoned pork or chicken, vegetables, and prunes, all wrapped in banana leaves and steamed. They are a staple for special occasions and holidays.
Rosquillas en Miel are sweet, crunchy rings, typically made from corn flour and sugar, that are then bathed in a rich, spiced honey syrup. This dessert is a delightful treat, often enjoyed during holidays or special occasions in Honduras.
A festive and flavorful Guatemalan dish, Tamales Colorados are made from masa dough filled with a rich, savory sauce and pork, all steamed in banana leaves.
Gorditas are delightful Mexican stuffed corn cakes, essentially thick masa pockets that are fried or griddled and then filled with a variety of savory stews and toppings. A beloved street food originating from Central Mexico.
A traditional Colombian corn porridge made from tender white corn, simmered until soft and creamy, then served chilled with milk and a sweet panela syrup. It's a comforting and refreshing dish, especially popular in the Antioquia region.
Chicha de Maíz is a traditional, slightly alcoholic fermented corn beverage, originating from indigenous cultures in the Andes region. It's a refreshing and unique drink with a history spanning centuries.
