# 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.
* Boota copassa, a Chickasaw word meaning, 'Cold Flour'. It consists of parched and pounded zea (maize) before it reaches maturity. A small quantity of meal is thrown into cold water, where it boils and swells as much as common meal boiled over fire.
* 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 in 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 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) – 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
* 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.
* Ugali (top), also known as pap, with cooked cabbage and vegetables
* Xarém, a dish from the Algarve, Portugal

### Tamales 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. There are many regional variants and related dishes.
* Acaçá – Maize dish in Brazil
* Tamal – Traditional Mesoamerican dishPages displaying short descriptions of redirect targets
* 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
* Tamales from Chiapas, Mexico
* 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 – Ground maize flatbread
* Bollo – Latin-American corn bun
* Bolo de fubá – Brazilian maize flour cake
* Broa – Type of bread
* Cachapa – Corn pancake from Venezuela
* Chipa guasu – Paraguayan savory corn cake
* Cobu
* 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 – Cornmeal flatbread from South AsiaPages displaying short descriptions of redirect targets
* Mălai dulce AKA pollenta orange cake – traditional Romanian corn cake and dessert, from the Transylvania region
* Manuê – Varieties of Brazilian cakes
* Pastel de choclo – Traditional South American corn dish
* Piki – Hopi cornmeal bread
* Proja – Type of cornbread
* Pupusa – Central American dish
* Sloosh – Variety of cornbread popular during the American Civil War
* Sope – Traditional Mexican dish
* Sopa paraguaya – Traditional food of the Paraguayan cuisine
* 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
* A cheese-filled arepa
* Cornbread cooked in a skillet
* Pastel de choclo is a pastel food based on sweet corn or choclo
* Talo being prepared in Leioa, Biscay

#### Tortilla 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 dish
* Panuchos – Tortilla dish from the Yucatán peninsulaPages displaying short descriptions of redirect targets
* Quesadillas – Mexican dish of tortillas with melted cheese
* Salbutes – Tortilla dish from the Yucatán peninsulaPages displaying short descriptions of redirect targets
* 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
* Tortilla chips

### 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
* Corn fritters
* Corn nuts, known as cancha in Peru, are a fried corn snack.
* Cornick from the Philippines is soaked for three days before deep-frying.

### Other

* Alivenci – Traditional Moldavian custart tart
* Binatog – Filipino boiled corn dessert
* Conkies – Steamed Caribbean corn dishPages displaying short descriptions of redirect targets
* 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 – Food item consisting of dried nixtamalized corn
* Kenkey – Ground maize 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 upon 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 – American whiskey
* Cauim – Prehispanic Brazilian alcoholic beverage
* Champurrado – Mexican chocolate beverage
* Chicha – Beverage from prehispanic Latin America
* 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 – Dish from 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
* Tejate is a maize and cacao beverage traditionally made in Oaxaca, Mexico, originating from pre-Hispanic times.
* Chicha de jora is a Peruvian corn beer chicha.