sweetcorn
115 dishes.
Cuy asadoWhole guinea pig roasted crisp, Andean festival delicacymainCuy chactadoGuinea pig flattened under stone and fried crisp, Arequipa specialty
DobladasFolded tortillas stuffed with meat or potato, fried and topped with salsa and cabbage
DucunuSweet fresh-corn pudding steamed in a corn husk
Elotes locosBoiled corn on a stick smeared with mayonnaise, mustard, ketchup and cheesestreet foodEnchiladas nicaragüensesTortilla pockets stuffed with seasoned rice and meat, fried and dressed with saladdessertEs CendolGreen rice-flour worms in coconut milk with palm sugar syrup and icestreet foodEsquitesCorn kernels cooked with epazote, cupped with mayonnaise, cheese, chile and lime
FanescaHoly Week soup of twelve grains, squash and salt cod
FritadaPork braised then crisped in its fat, with hominy and plantain
GarnachasSmall thick tortillas fried and topped with mince, onion, cheese and salsasnackGüirilasSweet young-corn tortillas served with cuajada cheese
HornadoSlow-roasted whole pork served at markets with llapingachos and mote
HumintasFresh corn dough with cheese steamed in husks
HumitaCreamy spiced corn wrapped in husks, northwestern tradition
HumitasSeasoned fresh-corn paste tied in husks and steamedmainIndio viejoShredded beef and corn masa stew with mint and sour orangestreet foodKhanom KrokCrisp-edged coconut-rice hotcakes cooked in dimpled pans
Khao Nom KokCoconut rice batter cooked in a dimpled pan into soft-centred half spheressoup & stewKotoSlow-cooked stew of moringa leaves, pumpkin and seasonal greensstreet foodKumpirGiant baked potato mashed with butter and cheese, piled with many cold toppings.drinkKunu zakiChilled spiced millet gruel, tangy and thin, drunk by the tumbler
LocroHominy, squash and meat stew eaten on patriotic May 25
Mais braiseCharcoal-roasted maize cobs, chewy and smoky, often eaten with fresh coconut
MajareteSilky corn pudding with coconut milk and cinnamon, served coldstreet foodMasaslightly sour rice cakes griddled in dimpled pans, with sauce or honeydessertMazamorra moradaPurple-corn fruit pudding, often paired with rice puddingsoup & stewMenudoTripe in red chile broth, famed weekend hangover curesoup & stewMondongoSlow tripe soup with vegetables and legumes, weekend restorative
MontucasSweet-corn tamales with pork, wrapped in corn husks
Mote pilloHominy corn scrambled with egg, onion and milk, from Cuenca
MumuEarth-oven feast of pork, sweet potato, taro and greens steamed underground
NacatamalLarge banana-leaf tamale with pork, rice, potato; Sunday breakfast
Olla de carneBeef and root-vegetable soup simmered all day
PanadesFried corn empanadas stuffed with fish or beans-
Asham
Parched corn ground fine with sugar, eaten dry by the spoonful. Ready in 20 min prep and 30 min cooking.…
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Atol blanco
Unsweetened white corn atol drunk hot with black beans and chile sauce. Ready in 15 minutes prep and 1 hour…
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Atol de elote
Hot drink of fresh sweetcorn, milk and cinnamon, thick enough to spoon. Ready in 20 minutes prep and 30 minutes…
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Boxbol
Masa rolled in chayote leaves, boiled and eaten with pumpkin-seed sauce. Ready in 45 minutes prep and 40 minutes cooking.…
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Bubur Cha Cha
Sweet potato and yam cubes in coconut milk with chewy sago pearls. Ready in 30 min prep and 40 min…
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Bubur Pedas
Toasted rice and coconut porridge with many herbs and vegetables, served at Ramadan. Ready in 1 hour prep and 1…
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Bulalo
Beef shank and bone-marrow broth from Batangas. Ready in 15 min prep and 3 hr cooking. 6 servings. A soup…
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Cachapa
Sweet fresh-corn pancake folded over soft queso de mano. Ready in 20 min prep and 30 min cooking. 6 cachapas.…
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Canjica
White corn simmered with coconut milk and cinnamon; June festivals. Ready in 10 min prep and 2 hr 20 min…
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Cha Houy Teuk
Shaved-ice dessert with grass jelly, sago and coconut milk. Ready in 30 minutes prep and 20 minutes cooking. Serves 6.…