Corn stew is a

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...

prepared with

corn Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...

(maize) as a primary ingredient. Many variations exist in ingredient usage and in methods of preparation. Corn stew is a dish in several

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...

s of the world. ''Mazamorra'' is an historically old corn stew dish in South America that is prepared using simple ingredients, and is a dish in several other cuisines.

Overview

Corn Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...

is a main ingredient in corn stew. Many variations of corn stew exist. A simple corn stew version consists of corn stewed with milk, butter, flour and salt. Additional ingredients used in corn soups include potato, beans,

hominy Hominy (Spanish: maíz molido; literally meaning "milled corn") is a food produced from dried maize (corn) kernels that have been treated with an alkali, in a process called nixtamalization ( is the Nahuatl word for "hominy"). "Lye hominy" is a ...

creamed corn Creamed corn (which is also known by other names, such as cream style sweet corn) is a type of creamed vegetable dish made by combining pieces of whole sweetcorn with a soupy liquid of milky residue from pulped corn kernels scraped from the cob ...

, carrot, celery, tomato, onion, scallions, garlic, various

stocks Stocks are feet restraining devices that were used as a form of corporal punishment and public humiliation. The use of stocks is seen as early as Ancient Greece, where they are described as being in use in Solon's law code. The law describing ...

, butter, salt and pepper among others. Meats such as chicken, fish, shrimp, sausage and bacon are sometimes included as an ingredient. Some corn stews are prepared using a

roux Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooke ...

, which creates a thicker consistency and texture. Canned or frozen corn and other canned foods such as tomato are sometimes used to prepare corn stew. The flavor of corn stew may improve after a day or more, because aging allows the flavors to intermingle and coalesce with one-another. Corn stews generally have a thicker consistency compared to

corn soup Corn soup is a soup made of corn, typically sweetcorn. Initially popular only in corn-producing areas of the world, the dish is now widespread because of greater corn distribution. Typical ingredients are corn cut from the cob, water, butter and ...

In cuisines

Corn stew is a dish several cuisines, including the

cuisine of the Southern United States The cuisine of the Southern United States encompasses diverse food traditions of several regions, including Tidewater, Appalachian, Lowcountry, Cajun, Creole, and Floribbean cuisine. In recent history, elements of Southern cuisine have sprea ...

Cajun cuisine Cajun cuisine (french: cuisine cadienne , es, cocina acadiense) is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish co ...

Native American cuisine Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas. Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods ...

, such as among the

Hopi The Hopi are a Native American ethnic group who primarily live on the Hopi Reservation in northeastern Arizona, United States. As of the 2010 census, there are 19,338 Hopi in the country. The Hopi Tribe is a sovereign nation within the Unite ...

tribe, and

South American cuisine South American cuisine has many influences, due to the ethnic fusion of South America. The most characteristic are Native American, African, Spanish, Italian, Portuguese, and Indian- South Asian. However, there is a mix of European, North Ame ...

, among others.

Mazamorra

The dish ''

mazamorra Mazamorra (from Spanish Arabic ''pičmáṭ'' from Greek ''paxamádion'', and from the Greek mâza) is the name for numerous traditional dishes from Iberian Peninsula and Latin America. Regional variations Argentina In Argentina, mazamorra i ...

'' is a historically old corn stew dish among the

indigenous peoples in South America The Indigenous peoples of South America or South American Indigenous peoples, are the pre-Colombian peoples of South America and their descendants. These peoples contrast with South Americans of European ancestry and those of African descent. ...

that is simple to prepare, consisting primarily of dried cracked corn and water. The kernels are typically pounded to break them down into smaller pieces. Depending upon the region, white or yellow corn may be used. The term "mazamorra" itself originates from native peoples in South America.Kijac 2003
p. 132
Mazamorra and variations of the dish is a part of the cuisine of Argentina, Brazil, Chile, Colombia, Paraguay, Peru, Uruguay and Venezuela, and in Costa Rica and Puerto Rico. In South American cuisine, ''mazamorra morada'' is a sweet version of the dish prepared using

blue corn Blue corn (also known as Hopi maize, Yoeme Blue, Tarahumara Maiz Azul, and Rio Grande Blue) is several closely related varieties of flint corn grown in Mexico, the Southwestern United States, and the Southeastern United States. It is one ...

and berries. Mazamorra con leche argentina.jpg,

Mazamorra Mazamorra (from Spanish Arabic ''pičmáṭ'' from Greek ''paxamádion'', and from the Greek mâza) is the name for numerous traditional dishes from Iberian Peninsula and Latin America. Regional variations Argentina In Argentina, mazamorra i ...

with milk, in Argentina

References

Bibliography

* {{cite book , last=Kijac , first=M.B. , title=The South American Table , publisher=Harvard Common Press , series=NYM Series , year=2003 , isbn=978-1-55832-249-3 , url=https://books.google.com/books?id=LlePAePLlqkC&pg=pa282 , access-date=December 11, 2015 Stews Maize dishes Mesoamerican cuisine Pre-Columbian Native American cuisine Post-Columbian Native American cuisine Pre-Columbian Southwest cuisine

Overview

In cuisines

Mazamorra

See also

References

Bibliography