Corn

🇱🇸Lesotho

Lipabi

Roasted, ground winter corn made from the khoahla variety; the kernels are dry-roasted until fully cooked, then crushed into a fine powder. Eaten as a porridge or mixed with water in rural Lesotho.

🇨🇴Bogotá, Colombia

Mazorca Desgranada

A Colombian snack of corn kernels scraped from the cob, served with butter, cheese, and hogao in a cup. A popular street food, especially in Bogotá.

🇨🇴Colombia

Maíz Blanco

Colombian white corn, used in arepas, bollos, mazamorra, and peto. A staple of the Andean and coastal cuisine, ground into meal or cooked whole.

🇵🇹Madeira, Portugal

Milho frito

Milho frito is a Madeiran side of seasoned cornmeal set firm, cut into cubes, and fried until crisp on the outside.

🇭🇳Honduras

Montucas

Fresh young maize ground coarse, mixed with chicken or pork and sofrito, wrapped in the green corn husk and steamed.

🇪🇨Sierra (Andean Highlands), Ecuador

Mote

Boiled hominy with large, plump kernels served in Ecuador with hornado, fritada and stews.

🇪🇨Cuenca, Ecuador

Mote Pillo

An Ecuadorian Sierra dish of hominy (mote) scrambled with eggs, onions, and milk, a Cuenca and breakfast classic.

🇳🇮Nicaragua

Nacatamal

Nicaragua's tamale: corn masa with pork, rice, potatoes, and spices, wrapped in banana leaves and steamed, a festive and weekend classic

🇬🇹Guatemala

Paches

A Guatemalan potato-based tamale with chicken or pork, wrapped in banana leaves, a Thursday tradition

🇧🇷Brazil

Pamonha

Pamonha de milho verde

A creamy corn paste wrapped in corn husks and boiled, either plain or filled with cheese, sausage, or meat, popular in the Midwest and Northeast.

🇨🇭St. Gallen, Switzerland

Rheintaler Ribel

Ribel

Cornmeal cooked with milk or water and butter-roasted into loose golden crumbs, eaten with compote, coffee, or cheese.

🇱🇮St. Gallen, Liechtenstein

Rheintaler Ribelmais AOP

Rheintaler Ribelmais

Rheintaler Ribelmais AOP is protected Rhine Valley cornmeal from a cross-border Swiss-Liechtenstein production area, used for Ribel and other dishes.

🇿🇦South Africa

Samp

Sitambu

A South African staple of crushed dried corn kernels, cooked with beans or served with meat. A national and traditional staple, hearty and savory, a comfort and daily dish

🇨🇲Cameroon

Sangah

Maize cooked with cassava leaf and palm-nut juice into a thick, dark, faintly sour mash wrapped in leaves.

🇵🇾Paraguay

Sopa Paraguaya

Savory cornbread made from cornmeal, cheese, eggs, milk, and onions, baked in a slab and served with asado.

🇵🇾Paraguay

Sopa So'o

Savory corn cake studded with chunks of beef — literally 'soup with meat' in Guaraní — baked like sopa paraguaya but heavier and meat-based, cut in squares for lunch counters and family tables.

🇧🇷Brazil

Sweet Porridge

Mungunzá

A creamy, sweet white corn porridge cooked with milk, sugar, cinnamon, and coconut, traditionally served during Festa Junina celebrations.

🇵🇦Panama

Tamal de Olla

A Panamanian tamal cooked in a pot rather than wrapped: a thick corn stew with chicken, pork, and vegetables.

🇨🇷Costa Rica

Tamal Mudo

A Costa Rican tamal of sweet, unseasoned corn masa without filling, often served with sour cream or cheese at breakfast.

🇲🇽Mexico

Tamales

Masa de maíz nixtamalizado filled with meats, sauces, or sweets, wrapped in corn husks or banana leaves and steamed until tender.

🇬🇹Guatemala

Tamales Colorados

A Guatemalan red tamale with chicken or pork in a recado sauce, wrapped in banana leaves, a Christmas Eve classic

🇲🇽Michoacán, Mexico

Tamales de capitas o siete cueros

A layered Michoacán tamal of stacked masa sheets, one of the 'seven skins'.

🇲🇽Mexico

Tamales de Elote

A Salvadoran sweet corn tamale wrapped in corn husks, a daily and seasonal classic

🇲🇽Oaxaca, Mexico

Tamales de tichinda

Oaxacan tamales filled with tiny tichinda shrimp.

🇬🇹Guatemala

Tamales Negros

A Guatemalan black tamale with chicken, chocolate, and spices, sweeter than colorados, a Christmas classic

🇵🇦Panama

Tamales Panameños

Tamales

A Panamanian tamale of seasoned corn dough filled with chicken or pork, olives, and vegetables, wrapped in banana leaves and steamed, a festive classic

🇳🇮Nicaragua

Tamales Pisques

A Nicaraguan corn tamale with beans, wrapped in banana leaves, a Lenten and daily classic

🇸🇻El Salvador

Tamales Salvadoreños

Tamales

A Salvadoran corn tamale with pork or chicken, wrapped in banana leaves, a festive and daily classic

🇬🇹Guatemala

Tamalitos de Chipilín

A Guatemalan small corn tamale with chipilín herb leaves, wrapped in corn husks, a daily and home classic

🇬🇹Guatemala

Tamalitos de Elote

A Guatemalan sweet corn tamale with fresh corn kernels, wrapped in corn husks, a daily and seasonal classic

🇸🇿Eswatini

Tinkhobe

Boiled whole maize kernels, chewy and slightly sweet, eaten as a snack or side.

🇪🇨Ecuador

Tostado

Large, crunchy Ecuadorian toasted corn kernels, a popular street snack sold by the cup and seasoned with salt.

🇯🇲Jamaica

Turned Cornmeal

Turn cornmeal

A Jamaican side dish of cornmeal cooked with coconut milk, okra, scallions, thyme and Scotch bonnet pepper, similar to Italian polenta but spicier and more flavourful.