Corn kernel

Corn kernel is the dry and edible fruit that comes from the corn plant (Zea mays), a cereal native to Mesoamerica, where it was cultivated by pre-Hispanic civilizations thousands of years ago. This ingredient is fundamental in the cuisine of many Latin American countries and the world, being the base of multiple traditional recipes such as tortillas, arepas, tamales, pozole, among others.

The corn kernel is characterized by its oval shape and firm texture, which can vary in size and color, from white, yellow, to reddish or purple tones, depending on the variety. When processed in different ways — such as ground, nixtamalized, or cooked — it provides different textures and flavors for the preparation of diverse dishes.

From a nutritional point of view, the corn kernel is an excellent source of complex carbohydrates, dietary fiber, B-complex vitamins (such as niacin), and essential minerals like magnesium and phosphorus. Furthermore, it is low in fat and does not contain gluten, making it a versatile and healthy option for different diets.

Regarding its synonyms in Spanish from Latin America, the corn kernel may be referred to simply as "maíz", and in some countries it is also called "choclo" (especially in Peru, Bolivia, and Ecuador) or "elote" when referring to the fresh cob with the kernels still attached. However, for recipes it is important to distinguish between the dry kernel and tender corn, as each has different culinary uses.