Soups, stews, and porridge

Corn, in the form of cornmeal or kernels of fresh sweet corn, can be boiled or stewed.

• Akple – Staple food of Ghana
• Amiwo – Beninese porridge
• Banku – Staple food of Ghana
• Bulz – Romanian dish of roasted polenta and cheese
• Canjica – Variety of corn typical of Brazilian cuisine
• Cocoloși – Romanian dish of grilled corn porridge
• Corn chowder – Creamy corn soup from the United States
• Corn crab soup – Chinese soup of corn and crab meat
• Corn pudding – Thick stewed corn dish from the Southern United States
• Corn soup – Soup dish made with corn
• Corn stew – Thick stew made with maize
• Cou-cou – Caribbean dish of cornmeal and okra
• Creamed corn – American corn dish with thick, soupy consistency
• Fufu – Dough-like food in African cuisine
• Ginataang mais – Filipino sweet corn and rice gruel
• Grits – Porridge of boiled cornmeal
• Hasty pudding – Type of pudding or porridge
• Kačamak – Maize porridge from the Balkans
• Mămăligă – Porridge made out of yellow maize flour, traditional in Romania
• Mămăligă în pături – Romanian layered dish
• 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
• Mush – Boiled cornmeal pudding
• Ogi (food) – Fermented cereal pudding in Nigeria
• Pashofa – Chickasaw or Choctaw white corn soup
• Patasca - Peruvian hominy and meat soup
• Polenta – Italian porridge, usually of cornmeal
• Pozole – Mexican hominy and meat soup
• Sagamite – American stew
• Suam na mais – Filipino corn soup with pork or shrimp
• Ugali – Type of maize meal made in Africa
• Xarém – Portuguese corn meal soup

• 
  Creamed corn is a soup or sauce made by pulping the corn kernels and collecting the milky residue from the corn.
• 
  Grits is a ground-corn food of Native American origin, that is common in the Southern United States and eaten mainly at breakfast.
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  Corn pudding is prepared from stewed corn, water, any of various thickening agents, and optional additional flavoring or texturing ingredients.
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  Ugali (top), also known as pap, with cooked cabbage and vegetables
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  Xarém, a dish from the Algarve, Portugal

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.^[1] There are many regional variants and related dishes.

• Acaçá – Maize dish in Brazil
• Tamal – Traditional Mesoamerican dishPages displaying short descriptions of redirect targets
• Binaki – Filipino corn tamale
• Guanime – Puerto Rican dish
• Hallaca – Dish from Venezuela
• Humita – Pre-hispanic steamed corn dish
• Nacatamal – Nicaraguan nixtamalized corn dish
• Pamonha – Traditional Brazilian food
• Pasteles – Caribbean and Latin American dish

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  Tamales from Chiapas, Mexico
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  Steamed cornmeal Binaki from the Philippines

Breads and cakes

Baked and steamed breads and cakes can be made using corn, often as a flour.

• Arepa – Type of food made of ground maize dough, common in Colombia and Venezuela
• Bollo – Latin-American corn bun
• Broa – Type of bread
• Cachapa – Corn pancake from Venezuela
• Chipa guasu – Paraguayan savory corn cake
• Corn cookie – Baked good made from corn, often sweet
• Corn tortilla – Unleavened flatbread made from nixtamalized maize
• Cornbread – American bread made with cornmeal
• Gordita – Mexican dish of masa stuffed with cheese, meat, or other fillings
• Huarache (food) – Mexican maize dish
• Johnnycake – American cornmeal flatbread
• Makki di roti – North Indian cornmeal flatbreadPages displaying short descriptions of redirect targets
• Mălai dulce AKA pollenta orange cake – traditional Romanian corn cake and dessert, from the Transylvania region
• Pastel de choclo – Traditional South American corn dish
• Piki – Hopi cornmeal bread
• Proja
• Pupusa – Salvadoran and Honduran dish
• Sloosh – Variety of cornbread popular during the American Civil War
• Sope – Traditional Mexican dish
• Sopa paraguaya – gastronomic dish of ParaguayPages displaying wikidata descriptions as a fallback
• Spoonbread – Cornmeal pudding from the Southern United States

• Talo – Unleavened maize flatbread from Basque Country
• Totopo – Oaxacan nixtamalized corn flatbread
• Wotou – Northern Chinese steamed cornmeal bread

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  A cheese-filled arepa
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  Cornbread cooked in a skillet
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  Pastel de choclo is a pastel food based on sweet corn or choclo
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  Talo being prepared in Leioa, Biscay

Fried dishes

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

• Battered sausage – Savoury fried meat dish from Britain and Ireland
• Corn fritter – Fried cakes of maize dough
• Corn chip – Snack food made from cornmeal
• Corn dog – Deep-fried, corn-battered hot dog on a stick
• Corn nut – Snack made from corn kernels
• Cornick – Filipino deep-fried crunchy corn snack
• Hushpuppy – Deep-fried savory food made from cornmeal batter
• Milho frito – Portuguese fried cornmeal dish
• Sorullos – Puerto Rican fried cornmeal dish

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  A battered sausage, sliced in half after cooking
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  Corn fritters
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  Corn nuts, known as cancha in Peru, are a fried corn snack.
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  Cornick from the Philippines is soaked for three days before deep-frying.

Other

• Alivenci
• Binatog – Filipino boiled corn dessert
• Conkies – Steamed Caribbean corn dishPages displaying short descriptions of redirect targets
• Corn cheese – South Korean cuisine
• Corn flakes – Type of breakfast cereal
• Corn on the cob – Whole sweet corn, consumed as food
• Corn relish
• Corn sauce
• Esquites – Corn-based Mexican street food dish
• Gofio – Toasted flour from the Canary Islands
• 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.
• Hominy – Dried nixtamalized corn consumed as food
• Kenkey – Ground corn dumpling from West Africa
• Kuymak – Dish of cornmeal and cheese
• Maíz con hielo – Sweet snack from the Philippines made of corn kernels and shaved ice.
• Maja maíz – Filipino pudding of coconut milk and cornstarch
• Maque choux – Creole vegetable braise
• Mote – Corn kernels boiled in lime
• Pinole – Roasted ground maize mixed with other powdered foodstuffs
• Popcorn – Type of corn kernel which expands and puffs up on heating
• Succotash – Traditional American food

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  Boiled corn on a white plate
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  Candied popcorn