This food, besides being emblematic for our country, also has a great history and is extremely diverse.
Corn is one of the staple foods in Mexican cuisine. Without it, many of the typical dishes and snacks that we like so much are practically inconceivable since most of them have at least a touch of corn, such as quesadillas, gorditas, pozole, etc. And if not, then it is possible that the food is suitable for making tacos, where the tortilla dough is essentially also made of corn.
This food, besides being emblematic for our country, also has a great history and is extremely diverse. That is why, for some years now, National Corn Day has been celebrated in Mexico to honor it and recognize its importance, not only gastronomically, but also culturally.
National Corn Day began to be celebrated in 2010, in order to recognize the work of field producers, to whom we owe that this food is harvested optimally season after season and generally even outside of it, which makes it one of the cereals with a relevant role even in the national economy.
When is National Corn Day?
Every September 29, National Corn Day has been celebrated for the past 14 years, according to the National Commission for Human Rights and the Center for Food and Development Research, which states that there are various native varieties, adapted to different ecological and climatic conditions, which are part of an invaluable biocultural heritage.
According to information from the National Autonomous University of Mexico (UNAM), there are more than 60 types of corn and it is the basic food of Mexico. In fact, there are more than 600 dishes where it is used either as a main or secondary ingredient. And we can find it in desserts, such as cornbread or pinole, even in soups such as corn cream or main dishes, such as pozole, tamales, and a long etcetera.
Types of corn
One of the main differences between the types of corn is the color, as there are yellow, white, red, black, and even blue ones. The pigmented grains have anthocyanins, which give it its color depending on the conditions where they grow and the type of corn it is, according to its genetics.
To celebrate National Corn Day, you can go buy some roasted corn or corn with mayonnaise, cheese, and chili; some esquites or enjoy any Garnacha or dessert that includes this unique 100% Mexican food.
Corn comes from an American grass plant characterized by having long, solid stems at the end of which there are ears or cobs, with their seeds or corn grains arranged along their axis. It is a type of cereal that is used in countless culinary applications in Mexico, Guatemala, and other Andean countries.
Corn is popular for adding a rich flavor and being a source of antioxidants that fight free radicals and cellular aging. Rich in fiber and carbohydrates, corn is satiating and helps control our appetite by providing vitamins and minerals that are of great benefit to our body with those small grains that come out of the cob.
However, the variety of corn is so wide that currently there are different types of this cereal that, thanks to its versatility, can be used with various Mexican dishes.
As a good Mexican, it is important that you know what type of preparations each type of corn is used in so that you can be an expert on the subject and also take advantage of the benefits of this natural food in your preparations. Therefore, below we explain the classifications it has and how you can enjoy it in some typical Mexican dishes.
Red corn
Also known as “tablilla de ocho” (eight-row corn), it is a type of corn that preserves its name thanks to its eight rows of grains and is ideal for enjoying in tortillas, a delicious tesgüino, and pinole.
Popcorn
It can be found in the center and north of the country. It is drop-shaped and has around 20 rows of white and yellow grains. It is usually used in Mexican dishes that are more focused on a delicious snack, such as the classic buttered or caramel popcorn.
Small squash corn
A breed of corn from the Isthmus of Tehuantepec, which is used to make Oaxacan-style tortilla chips and give them that rich flavor through this food of natural and also Mexican origin.
Cacahuazintle Corn
This type of corn is one of the best known in our country thanks to its unique characteristics; a large cob, whiter, rounder, and tender grain, qualities that are used in gastronomy to create esquites or a delicious white, green or red pozole, a preparation that regardless of the color is perfect to be created with this food.
Jala Corn
The cob of this corn is thin and has small kernels that are filled with culinary art to be enjoyed in gorditas, pozole or pinole. Jala corn is a variety originating in Jala, in the state of Nayarit, where its name comes from and it is the region where it is most used.
Toluca corn
It is one of the oldest breeds of corn known in our country and thanks to its grains it makes it the ideal food to enjoy some popcorn.
Nal Tel Corn
Originally from Yucatan and some parts of the Gulf of Mexico, this corn is characterized by being fatter and with small grains that are white, yellow or purple in color. It is mainly used for corn on the cob, atolls, and typical Mexican sweets.
These are some types of corn that exist in our country and that, thanks to their characteristics, are popular in Mexican gastronomy to create great typical dishes that diners can taste their flavor in addition to incorporating, among their foods, a rich cereal that provides all kinds of vitamins and minerals for our body.