Corn kernels

Corn kernels refer to the tender grains of corn that have been removed from the cob. This ingredient is widely used in various traditional recipes, particularly in Latin American cuisine, where it adds a sweet flavor and crunchy texture to dishes like salads, soups, tamales, and stews.

Origin: Corn is a crop originally from Mesoamerica, especially from regions that today correspond to Mexico and Central America. Since pre-Hispanic times, corn has been a fundamental staple food for indigenous cultures, and its use has spread widely throughout Latin America.

Properties: Corn kernels are a good source of complex carbohydrates that provide sustained energy. They also contain dietary fiber, which aids digestion, and provide B-complex vitamins, especially niacin and folic acid. Additionally, they contain minerals such as magnesium and phosphorus. Being a naturally gluten-free food, it is suitable for people with celiac disease.

Synonyms in Spanish (Latin America): In different countries, corn kernels may be called choclo (Peru, Bolivia, Ecuador, Colombia, Chile, Argentina), maíz desgranado (various Latin American countries), or simply granos de maíz. In Mexico and Central America, it is common to call corn removed from the cob "elote desgranado".