Corn cobs

Corn cobs are the long, compact spikes that contain corn kernels, one of the most versatile and traditional ingredients in Latin American and global cuisine. Each cob is composed of multiple kernels arranged in rows around a central core, which can vary in color from classic yellow to white, red, or even purple.

Corn is native to Mesoamerica, specifically the region that today comprises southern Mexico and Central America, where it was domesticated approximately 7,000 years ago. Since then, it has become a fundamental staple food, present in a wide variety of dishes such as roasted corn on the cob, tamales, corn fritters, and soups.

Regarding their properties, corn cobs are an excellent source of complex carbohydrates, providing sustained energy. They also contain dietary fiber, which aids digestion, as well as B-complex vitamins, vitamin A (especially in yellow corn varieties), and minerals such as magnesium and phosphorus. They are naturally gluten-free, making them suitable for people with celiac disease.

In different regions of Hispanic America, corn cobs are known by various names depending on the country or context:

• Elote: Especially in Mexico, it refers to both the fresh cob and cooked tender corn.
• Choclo: In Andean countries like Peru, Bolivia, and Ecuador, this term is used for corn on the cob, usually larger and with fleshier kernels.
• Grano or Cacho de maíz: Used in some regions to refer to the whole cob or portions of it.

In summary, corn cobs are an essential ingredient in countless recipes, adding flavor, texture, and nutritional value to both traditional and modern cuisine.