A stiff porridge made from maize flour, served as a staple side dish.

A hearty stew made with hominy, beans, and pork or fish, served as a staple dish.

Griddle-cooked corn cakes, often filled with cheese or meat.

A traditional Mesoamerican dish made of masa dough filled with meats, cheeses, or vegetables, wrapped in corn husks or banana leaves, and steamed until tender.

A baked casserole of ground meat, chicken, and olives topped with a corn pudding.

Corn fritters fried until golden and crispy, served as a snack or side dish.

A traditional Italian dish made from boiled cornmeal, often served creamy or allowed to set and then baked, grilled, or fried.

A classic Southern dish made from a batter of cornmeal, flour, eggs, and buttermilk, baked or fried to create a golden, slightly crumbly bread.

Corn on the cob is a culinary term used for a cooked ear of freshly picked maize from a cultivar of sweet corn. Sweet corn is the most common variety of maize eaten directly off the cob