Fresh corn

Fresh corn is one of the most versatile and cherished ingredients in Latin American and global cuisine. It refers to the corn kernel that is still tender and in its natural state before drying. Due to its juicy texture and sweet flavor, fresh corn is ideal for preparing everything from salads and soups to side dishes, tortillas, and tamales.

Corn is native to Mesoamerica, with archaeological evidence placing it in areas such as present-day Mexico and Central America over 7,000 years ago. It has been a staple and sacred food for many indigenous cultures and is fundamental to the gastronomy of countries like Mexico, Guatemala, Colombia, and Peru.

From a nutritional standpoint, fresh corn is a good source of complex carbohydrates, dietary fiber, B vitamins (especially B1, B3, and folic acid), and minerals such as magnesium and phosphorus. Furthermore, it contains natural antioxidants that contribute to overall and digestive health.

In different Hispanic American countries, fresh corn goes by various names that can be synonyms or regional variants. Among the most common terms are: choclo (widely used in Peru, Bolivia, and Ecuador), elote (primarily in Mexico), and mazorca tierna or mazorca fresca in some areas of the Caribbean and Central America.

Its sweet flavor and crunchy texture make it indispensable in multiple traditional and contemporary recipes, adding freshness and authenticity to dishes.