Maize products

Popcorn (also called popped corn, popcorns, or pop-corn) is a variety of corn kernel which expands and puffs up when heated. The term also refers to the snack food produced by the expansion. It is one of the oldest snacks, with evidence of popcorn dating back thousands of years in the Americas. It is commonly eaten salted, buttered, sweetened, or with artificial flavorings.

starch derived from the corn grain

oil extracted from the germ of corn (maize)

food syrup made from the starch of maize, present in a lot of American food

flour made from dried maize (corn)

Cornmeal is a meal (coarse flour) ground from dried maize. It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be. In Mexico and Louisiana, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales, and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitu

Hominy is a Mesoamerican food item 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 type of hominy made with lye. The word "hominy" comes from the Powhatan , literally, "that treated (in the way specified)."

Coarse maize flou, mainly used in Africa

maize-based food from Rhine valley

Philippine and Spanish deep-fried corn snack

thumb|Máchica in a storage jar