Corn cob

Corn cob is the elongated, cylindrical structure that contains the corn kernels, a staple food in many cuisines around the world, particularly in Latin America. The cob is the part of the corn plant where the kernels develop and cluster; they can be consumed directly once cooked or used to prepare a wide variety of dishes.

Origin: Corn is native to Mesoamerica, in what is now Mexico and parts of Central America, where it was domesticated approximately 9,000 years ago. Since then, its cultivation has spread throughout the American continent and later to other regions of the world.

Properties: The corn cob primarily provides complex carbohydrates, dietary fiber, and small amounts of protein and healthy fats. It also contains B vitamins, vitamin C, and minerals such as magnesium and phosphorus. It is an energizing and easy-to-digest food, used in both sweet and savory preparations.

Synonyms in Spanish from Latin America: In addition to "mazorca de maíz," this ingredient may be known as "elote en mazorca" (Mexico), "choclo en mazorca" (Andes region: Peru, Bolivia, Ecuador), or simply "mazorca" (Argentina, Chile, Uruguay). In some countries, "espiga de maíz" is used to refer to this specific part of the corn.