Mexican cuisine is delicious and vibrant, combining fresh vegetables, grilled meats, and bright citrus to create mouthwatering dishes. One of the most common and beloved ingredients in Mexican food is maize, or corn. From salsas to Mexican street corn, this extremely versatile grain enhances any meal. Learn more here about how those golden kernels are used in Mexican restaurants and households.

What Types of Corn Are Commonly Used?

There are three types of corn typically used in Mexican cooking: sweet, dent, and flint. Sweet corn’s name is quite literal as its kernels contain more sugar and less starch than other types of corn. This is the type of corn you eat fresh right off the cob. It can also be frozen and canned. 

Dent corn contains much more starch than sweet corn, so instead of being eaten right off the cob, it’s used to make masa dough or hominy through a process called nixtamalición. This process helps free the vitamins in the corn, which isn’t a super nutrient-rich food on its own. During nixtamalición, the kernels are removed from the cob, dried, and boiled in a solution of alkaline water. From there, the kernels’ hulls are removed to make hominy, or the kernels are ground up to make masa dough. 

Lastly, flint corn has the hardest kernels, which makes them more difficult to eat without the proper preparation. This type of corn is often used to create thick cornmeal, which is then used as an ingredient in various Mexican dishes.

How Is Corn Typically Eaten in Mexican Dishes?

There are a number of ways to enjoy corn in Mexican cuisine. One of the most common ways corn is served in Mexican restaurants is as elote, or Mexican street corn. Elote consists of grilled corn, cotija cheese, mayo, and a delicious blend of spices such as chiles. While typically eaten right off the cob, elote can also be eaten out of a cup, which changes its name to esquite. It’s creamy, tangy, and the perfect size for a big snack. 

Corn can also be eaten right off the grill with no toppings—though the toppings can add interesting new flavors. Other options include hominy, which is a key ingredient in pozole, a classic Mexican soup full of pork, spices, and this staple grain. It’s a hearty meal bursting with flavor and sure to fill you up. Additionally, ground corn is used to make cornmeal, which is the essential ingredient in tortillas, tamales, and other signature Mexican dishes. 

If you’re craving Mexican street corn, turn to Antojitos LindaMar. With locations in Chandler and Mesa, AZ, this locally owned restaurant is here to serve you a taste of authentic Mexican street food, from elote to ceviche, along with ice cream and shaved ice. For any questions, call them in Mesa at (480) 550-7826 or in Chandler at (480) 590-0906, or visit them online to view their menu.