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Corn is something, which everyone is already quite familiar with; after all, this grain (which is often eaten as a vegetable) is a staple of American cooking but in Mexico, corn is a food, which has a great importance to the country’s culinary tradition. From salads to soups, salsas and of course, as the basis for tortillas, corn shows up in a great number of easy Mexican recipes in one form or another.
Centuries before the arrival of the conquistadors, corn was a staple of the diet in what is now Mexico. The grain had long been used as the basis for tortillas and tamales as well as being eaten in a large number of other ways. The Spanish gave tortillas the name by which we know them today – the word means “little cakes” and is used to describe omelets in Spain, though the similarities between tortillas and omelets, of course ends there.
Speaking of tortillas, these are something, which are familiar to most of us in the US, though flour tortillas are much more popular at least for now. However, you will now see the more traditional corn tortilla for sale in many grocery stores across the country and they are quickly gaining new fans. Anyone who has ever tried a freshly made, warm corn tortilla knows why; there is just no comparison between corn tortillas and flour tortillas for tacos. If you have not yet tried using corn tortillas in your favorite Mexican recipes, then you should seek them out next time you plan to cook Mexican food at home – you are in for a treat!
Another Mexican recipe, which features corn as the most important ingredient, is the tamale. This classic Mexican comfort food has been around for many centuries and may be served as part of dinner, lunch, or even breakfast! Tamales are made from corn flour dough filled with meats, cheeses, or vegetables and steamed inside of a cornhusk. Somewhat similar to Italian polenta, tamales are even made in sweetened or fruit filled versions, which are great for dessert or breakfast.
It takes some doing to make your own tamales at home, but nothing can beat a fresh homemade tamale’s flavor. It is certain to impress your guests if you are up for a few hours in the kitchen, making (and eating) your own tamales can be a very rewarding experience.
Corn also makes a wonderful addition to salsas; you may have even seen a corn salsa before. The combination of corn and black beans with tomatoes, onions, jalapeno peppers, and cilantro is an especially good one; and of course, it makes a great compliment to a taco or tamale!
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There are also some Mexican soup recipes, which feature corn. One of the most popular Mexican soups, which showcases corn, is pozole. This is a spicy, delicious soup traditionally made with hominy, pork, and hot peppers. The combination of the corn’s earthy sweetness with the meat and the kick of the chilies is a wonderful one and you can easily make a meal from a bowl of this substantial soup.
You may even be lucky enough to have a restaurant which specializes in this Mexican corn soup near you (these restaurants are known as pozolerias) if you live in a location where there is a large Mexican immigrant community. However, it is also pretty easy to make your own. It is a great change of pace when you are looking for a warming soup in the fall or winter and it just may become a family favorite.
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