Dried corn kernels

Dried corn kernels are the mature and dehydrated grains of corn, a cereal that has been a staple food in many cultures since ancient times. These grains, after being dried, are used in a wide variety of culinary preparations, from flours for tortillas to esquites and pozole. Their origin dates back to Mesoamerica, especially in regions that today comprise Mexico and Central America, where corn is considered a fundamental crop and a cultural symbol.

Dried corn kernels are rich in complex carbohydrates, dietary fiber, and contain moderate amounts of protein. They also provide B vitamins and minerals such as magnesium and phosphorus. They are an excellent source of energy and, due to their versatility, can be used to prepare everything from stews and soups to snacks like popcorn.

In Hispanic America, dried corn kernels are also known by other names depending on the region, including: dry corn, dehydrated corn, corn for pozole (when specially treated), or simply corn when it is understood to be in its dry form. In some countries, choclo seco or maíz seco is used, although choclo usually refers more to fresh corn.