Corn
16 recipes
Umngqusho: South African Samp and Sugar Bean Stew
Xhosa umngqusho from South Africa, with samp and beans simmered tender in one pot. Local table and regional variation, coarse hominy as a substitute, soaking, heat, finishing, adding vegetables, serving with braai, storage and allergy notes, and how to rescue a pot that goes wrong.
Elote: Mexican Grilled Corn on the Cob with Mayonnaise, Cheese and Chile
How to make elote, Mexican corn on the cob grilled and layered with adobo seasoning, lime-flavored mayonnaise, crumbled queso fresco and chile seasoning. This home adaptation keeps the cobs whole and explains how to judge doneness, how cheeses and chile products differ, and how elote differs from esquites served in a cup.
Tostadas de Pollo: Mexican Chicken Tostadas Layered Just Before Eating
How to make Mexican chicken tostadas: crisp flat corn tostadas spread with refried beans and topped with shredded cooked chicken, lettuce, tomato, avocado and queso fresco. A 4-serving, 12-tostada recipe with how to keep the base crisp, how to judge substitutions, how the toppings change across Mexico, and how this differs from tacos and chicken tinga.
Sopes: Thick Mexican Masa Cakes with Pinched Edges
How to make Mexican sopes in a home kitchen: masa dough moisture, pinching the rim, re-crisping on a griddle, shallow frying, and layering beans and salsa. The difference between masa harina and substitute flours, what goes wrong, storage, and how to eat them.
Locro: Argentina's National Stew of White Corn, Squash and Beans
A full recipe for locro, the national stew Argentines cook for national holidays: white corn, squash, beans and beef simmered with spices, a dish with Indigenous Andean roots, and its link to the May 25 Revolution Day.
Chipa Guasu: Paraguay's Baked Corn and Cheese Cake
Chipa guasu the Paraguayan way: managing the water in fresh and frozen corn, cheese substitutes, how it differs from sopa paraguaya, judging doneness, fixing failures, storage, reheating the next day, shopping, and how to serve it alongside asado, written for the home kitchen.
Vori Vori: Paraguayan Corn and Cheese Dumpling Soup
How to make vori vori, Paraguay's corn dumpling soup, in a home kitchen. Choosing cornmeal and cheese, kneading dumplings that hold together, the chicken broth, storage and reheating, and building a table with sopa paraguaya and chipa guasu.
Sanga Recipe: Cameroonian Leafy Greens and Corn Stew
A recipe for sanga (Saŋa), a favorite in central and southern Cameroon. A rich stew of leafy greens, corn and palm nut, recreated with kale and komatsuna. Ingredient substitutions, heat control, storage, how it is eaten locally, and a safe replacement that avoids forcing the use of cassava leaves.
How to Make Egbo: Dried Corn and Beans from Southwest Nigeria
A recipe for egbo, eaten in Yoruba country in southwest Nigeria, made with dried corn and black-eyed peas. Substitutes for dried corn, ata dindin, heat that keeps the beans from breaking down, and storage, all set out for a home kitchen.
How to Make Mămăligă: Moldova's Golden Cornmeal Porridge
Moldova's staple mămăligă for a home kitchen. How to choose medium-grind cornmeal, how to add the meal without lumps, the heat for stirring in a heavy pot, cutting with thread, eating it with tocană, storage and pan-frying leftovers, substitutes for feta and sour cream, and how to judge a scorched pot.
Cachupa: Cape Verde's Slow-Simmered Hominy and Bean Stew
Cape Verde's national dish, cachupa, made with hominy, beans, pork and a linguiça-style sausage. Covers rica vs. pobre, next-morning guisada, cooking dried beans, a green banana substitute, adjusting the liquid, storage and how it is eaten.
Ugali: How to Make East Africa's Stiff Maize Staple
Ugali is an East African staple made from just maize flour and water. Covers the two-stage method, the mwiko, and serving with sukuma wiki and nyama choma.
Pastel de Choclo: Chile's Fresh Corn Pie with Beef Pino
A recipe for pastel de choclo, Chile's beloved corn pie: spiced beef pino with olives, raisins and egg under a lid of ground fresh corn and basil, baked until golden. Includes frozen corn swaps, baking tips, variations and storage.
Ajiaco Bogotano: Bogotá's Chicken and Potato Soup
How to make ajiaco the Bogotá way. Covers building thickness with three kinds of potato, chicken, corn, guascas, serving with capers and cream, substitutes and the ingredients you cannot replace, causes of failure, refrigerator storage, and serving it with avocado and white rice, all organized for home cooks.
Cachapa: Venezuela's Sweet Corn Pancakes Folded Around Fresh White Cheese
Cachapa is a Venezuelan sweet corn pancake folded around fresh white cheese. Learn corn moisture, cheese substitutes, flipping, and how it differs from arepa.
Hallaca: Venezuela's Holiday Banana-Leaf Parcels of Corn Masa and Stewed Meat
Hallaca is Venezuela's festive dish of corn masa and a meat guiso wrapped in banana leaves. Covers wrapping, simmering times, annatto oil and substitutes.