Mexico is known for its diverse culinary traditions, and one of the key ingredients in Mexican cuisine is corn. Mexico is one of the world’s top producers of corn, with over 64 different types of maize cultivated in the country. Here are some of the most common types of corn found in Mexico:
Dent corn: This is the most widely grown type of corn in Mexico and is used primarily for animal feed and ethanol production. Dent corn gets its name from the small dent that forms on the top of each kernel when it’s fully matured.
Flint corn: Flint corn, also known as Indian corn, is used primarily for decorative purposes due to its vibrant colors. However, it’s also used in some traditional Mexican dishes, such as pozole and tamales.
Sweet corn: As the name suggests, this type of corn is sweeter than other varieties and is often consumed fresh or canned. In Mexico, it’s commonly used to make esquites, a popular street food consisting of boiled corn kernels mixed with mayonnaise, cheese, and chili powder.
Blue corn: Blue corn, also known as Hopi maize, is native to Mexico and has a slightly nutty flavor. It’s used in many traditional Mexican dishes, such as tortillas and tamales.
White corn: This type of corn is used primarily to make tortillas and is the most commonly consumed type of corn in Mexico.
In addition to these types of corn, there are many regional varieties that are unique to specific areas of Mexico. For example, Oaxaca is known for its red corn, while the Yucatan Peninsula is known for its black corn.
Corn is deeply ingrained in Mexican culture and cuisine, and the country’s many varieties of maize are a testament to the richness and diversity of Mexican food culture.
- National Geographic: https://www.nationalgeographic.com/travel/destinations/north-america/mexico/corn-is-life-mexicos-maize-culture/
- The Spruce Eats: https://www.thespruceeats.com/the-essential-types-of-mexican-corn-4685897
- Food Republic: https://www.foodrepublic.com/2017/10/26/9-different-types-of-corn-used-in-mexican-cuisine/