Corn. Blue corn, white corn, yellow corn, multi-coloured corn. There are so many varieties and ways to prepare corn.
In Mexico, corn is nixtamalized before being ground and used to make tortillas, tamales and gorditas. This process of soaking the corn in a lime solution makes nutrients more readily available and gives it the delicious flavour we associate with a good home-made tortilla.
Whole corn kernels, known as pozole or hominy are a favourite in soups but can also be used in many meals such as stirfry, salad and chile con carne dishs.