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.

Soups, stews, and porridge
Corn, in the form of cornmeal or kernels of fresh sweet corn, can be boiled or stewed.
 * Funche – Puerto Rican cornmeal porridge
 * 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
 * Patasca - Peruvian hominy and meat soup
 * Funche – Puerto Rican cornmeal porridge
 * 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
 * Patasca - Peruvian hominy and meat soup
 * Funche – Puerto Rican cornmeal porridge
 * 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
 * Patasca - Peruvian hominy and meat soup
 * Funche – Puerto Rican cornmeal porridge
 * 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
 * Patasca - Peruvian hominy and meat soup
 * Funche – Puerto Rican cornmeal porridge
 * 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
 * Patasca - Peruvian hominy and meat soup
 * 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
 * Patasca - Peruvian hominy and meat soup
 * 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
 * Patasca - Peruvian hominy and meat soup
 * 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
 * Patasca - Peruvian hominy and meat soup
 * 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
 * Patasca - Peruvian hominy and meat soup
 * Patasca - Peruvian hominy and meat soup
 * Patasca - Peruvian hominy and meat soup
 * Patasca - Peruvian hominy and meat soup

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.

Breads and cakes
Baked and steamed breads and cakes can be made using corn, often as a flour.
 * Mălai dulce AKA pollenta orange cake – traditional Romanian corn cake and dessert, from the Transylvania region
 * Mălai dulce AKA pollenta orange cake – traditional Romanian corn cake and dessert, from the Transylvania region
 * Mălai dulce AKA pollenta orange cake – traditional Romanian corn cake and dessert, from the Transylvania region
 * Mălai dulce AKA pollenta orange cake – traditional Romanian corn cake and dessert, from the Transylvania region
 * Mălai dulce AKA pollenta orange cake – traditional Romanian corn cake and dessert, from the Transylvania region
 * Mălai dulce AKA pollenta orange cake – traditional Romanian corn cake and dessert, from the Transylvania region
 * Mălai dulce AKA pollenta orange cake – traditional Romanian corn cake and dessert, from the Transylvania region
 * Mălai dulce AKA pollenta orange cake – traditional Romanian corn cake and dessert, from the Transylvania region
 * Mălai dulce AKA pollenta orange cake – traditional Romanian corn cake and dessert, from the Transylvania region
 * Mălai dulce AKA pollenta orange cake – traditional Romanian corn cake and dessert, from the Transylvania region
 * Mălai dulce AKA pollenta orange cake – traditional Romanian corn cake and dessert, from the Transylvania region
 * Mălai dulce AKA pollenta orange cake – traditional Romanian corn cake and dessert, from the Transylvania region
 * Mălai dulce AKA pollenta orange cake – traditional Romanian corn cake and dessert, from the Transylvania region



Tortilla dishes
Corn tortillas are used to prepare many other dishes.

Fried dishes
Assorted fried snacks and other fritters are made from corn or cornmeal.

Other

 * 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.
 * 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.
 * 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.
 * 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.
 * 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.
 * 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.
 * 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.
 * 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.
 * 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.
 * 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.
 * 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.

Beverages
Corn can be fermented into alcoholic drinks, infused as a tisane, or ground and used to thicken drinks.