Cocoloşi cooking on a grillThis 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 cornCorn oil – Oil from the seeds of cornCorn starch – Starch derived from corn (maize) grainCorn steep liquor – By-product of corn wet-millingCorn syrup – Syrup made from corn used as food additiveMasa – Corn dough used to prepare Latin American dishes Mielie-meal – Coarse maize flour, mainly used in AfricaPages displaying short descriptions of redirect targets 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 GhanaAmiwo – Beninese porridgeBanku – Staple food of GhanaBulz – Romanian dish of roasted polenta and cheese Canjica – Variety of corn typical of Brazilian cuisineCocoloși – Romanian dish of grilled corn porridgeCorn chowder – Creamy corn soup from the United StatesCorn crab soup – Chinese soup of corn and crab meatCorn pudding – Thick stewed corn dish from the Southern United StatesCorn soup – Soup dish made with cornCorn stew – Thick stew made with maizeCou-cou – Caribbean dish of cornmeal and okraFunche – Puerto Rican cornmeal porridgeCreamed corn – American corn dish with thick, soupy consistencyFufu – Dough-like food in African cuisine Ginataang mais – Filipino sweet corn and rice gruelGrits – Porridge of boiled cornmealHasty pudding – Type of pudding or porridgeKačamak – Maize porridge from the BalkansMămăligă – Porridge made out of yellow maize flour, traditional in RomaniaMămăligă în pături – Romanian layered dishMămăligă 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 NigeriaPashofa – Chickasaw or Choctaw white corn soupPatasca - Peruvian hominy and meat soup Polenta – Italian porridge, usually of cornmealPozole – Mexican hominy and meat soupSagamite – American stewSuam na mais – Filipino corn soup with pork or shrimpUgali – Type of maize meal made in AfricaXarém – Portuguese corn meal soupTamales and related 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 BrazilTamal – Traditional Mesoamerican dishPages displaying short descriptions of redirect targets Binaki – Filipino corn tamaleGuanime – Puerto Rican dishHallaca – Dish from VenezuelaHumita – Pre-hispanic steamed corn dishNacatamal – Nicaraguan nixtamalized corn dishPamonha – Traditional Brazilian foodPasteles – Caribbean and Latin American dishBreads 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 Venezuela but originated from ColombiaBollo – Latin-American corn bunBroa – Type of bread Cachapa – Corn pancake from VenezuelaChipa guasu – Paraguayan savory corn cakeCorn cookie – Baked good made from corn, often sweetCorn tortilla – Unleavened flatbread made from nixtamalized maizeCornbread – American bread made with cornmealGordita – Mexican dish of masa stuffed with cheese, meat, or other fillingsHuarache (food) – Mexican maize dishJohnnycake – American cornmeal flatbreadMakki di roti – North Indian cornmeal flatbreadPages displaying short descriptions of redirect targets Mălai dulce AKA pollenta orange cake – traditional Romanian corn cake and dessert, from the Transylvania region Pastel de choclo – Traditional South American corn dishPiki – Hopi cornmeal bread Proja Pupusa – Central American dishSloosh – Variety of cornbread popular during the American Civil WarSope – Traditional Mexican dish Sopa paraguaya – gastronomic dish of ParaguayPages displaying wikidata descriptions as a fallback Spoonbread – Cornmeal pudding from the Southern United StatesTalo – Unleavened maize flatbread from Basque Country Totopo – Oaxacan nixtamalized corn flatbreadWotou – Northern Chinese steamed cornmeal breadTortilla dishes Corn tortillas are used to prepare many other dishes.
Enchiladas – Corn tortilla rolled around a filling and covered with a saucePages displaying short descriptions of redirect targets Nachos – Tortilla chip dishPanuchos – Tortilla dish from the Yucatán peninsulaPages displaying short descriptions of redirect targets Quesadillas – Mexican dish of tortillas with melted cheeseSalbutes – Tortilla dish from the Yucatán peninsulaPages displaying short descriptions of redirect targets Taco – Mexican filled tortilla dish Taquito – Mexican dishTortilla chip – Snack food made from corn tortillasTostada – 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.
Other Alivenci – Traditional Moldavian custart tartBinatog – Filipino boiled corn dessertConkies – Steamed Caribbean corn dishPages displaying short descriptions of redirect targets Corn cheese – South Korean cuisineCorn flakes – Type of breakfast cerealCorn on the cob – Whole sweet corn, consumed as foodCorn relish Corn sauce Esquites – Corn-based Mexican street food dishGofio – Toasted flour from the Canary IslandsGrontol – 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 foodKenkey – Ground corn dumpling from West AfricaKuymak – Dish of cornmeal and cheeseMaíz con hielo – Sweet snack from the Philippines made of corn kernels and shaved ice.Maja maíz – Filipino pudding of coconut milk and cornstarchMaque choux – Creole vegetable braiseMote – Corn kernels boiled in lime Pinole – Roasted ground maize mixed with other powdered foodstuffsPopcorn – Type of corn kernel which expands and puffs up on heatingSuccotash – Traditional American foodBeverages Corn can be fermented into alcoholic drinks , infused as a tisane , or ground and used to thicken drinks.
Atole – Mesoamerican hot corn beverageBourbon whiskey – Type of American whiskeyCauim – Prehispanic Brazilian alcoholic beverageChampurrado – Mexican chocolate beverageChicha – Beverage from prehispanic Latin America[2] Chicha de jora – Prehispanic corn beer from PeruChicha morada – Prehispanic corn beverage from PeruColada morada – Purple hot corn beverage from EcuadorCorn beer – Beer style made from cornCorn tea – Korean grain tea made from maizeCorn whiskey – American liquor made from cornMazamorra – Beverage from Iberia or Hispanic AmericaPinolillo – Nicaraguan corn and cacao beveragePozol – Fermented prehispanic corn beverageTejate – Maize and cacao beverage from OaxacaTejuino – Corn-based fermented beverage from Jalisco, MexicoTesgüino – Corn-based beer central to culture of Tarahumara Indians of MexicoSee also Wikimedia Commons has media related to Maize-based food .
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 .