Corn side dish is a very popular traditional preparation in several Latin American countries, known for its sweet flavor and soft texture. Its origin dates back to the indigenous cultures that inhabited America, where corn was a fundamental and sacred ingredient. Over time, this side dish has been adapted and enriched with local ingredients and culinary techniques brought by the colonizers.
In different regions, this recipe may have different names. For example, in Mexico it is often called "esquites" when prepared with shelled corn kernels and cooked with seasonings, while in Colombia it is known as "mazamorra de maíz" when it has a thicker texture. In some countries like Peru and Ecuador, corn is also part of side dishes that accompany main courses such as meats or fish, highlighting the versatility of this ingredient in Latin American cuisine.
This dish stands out not only for its flavor, but also for its simplicity and speed in the kitchen, making it an ideal accompaniment for family gatherings and outdoor celebrations, such as picnics and block parties.
