Corn is one of the pillars of Colombian cuisine and, beyond being a simple crop, it represents history, identity, and tradition. Since pre-Columbian times, this cereal has been part of the diet of Indigenous peoples, and with the arrival of the Spanish, its use expanded and fused with new techniques and flavors. Today, corn continues to be a protagonist of national gastronomy, adapting to each region with unique varieties that reflect the country’s biodiversity.
Varieties of corn in Colombia
Colombia is one of the countries with the greatest corn diversity in the world. According to studies by the Colombian Agricultural Institute (ICA) and the National University, the country has more than 20 varieties and dozens of local varieties that adapt to different altitudes, soils, and climatic conditions.
Among the most notable are:
Hard yellow corn: cultivated in regions such as the Caribbean Coast and the Eastern Plains. It is widely used to make arepas, bollos, and mazamorra.
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White corn: predominant in Cundinamarca, Boyaca, and Nariño. It is used to make arepas boyacenses, tamales (corn dough filled with meats, vegetables, and seasonings, wrapped in plantain leaves and steamed), chicha (a traditional fermented corn drink of Indigenous origin), envueltos (sweet or savory corn rolls, wrapped in corn husks or leaves and steamed), and also the traditional peto, a thick sweet beverage very popular on the Caribbean Coast.
Capio corn: native to the Cundiboyacense highlands, with large, starchy grains, ideal for arepa santandereana and mazamorra (a sweet or savory corn-based porridge, often served with milk, panela, or cheese) .
Purple corn: mainly grown in the department of Cordoba and Sucre, valued for making drinks and desserts thanks to its intense color and antioxidant content.
Sweet corn: grown in the Bogota savanna and in Antioquia, consumed mostly roasted or boiled as fresh corn on the cob.
Each of these varieties not only responds to the environmental conditions of its region but also to the cultural traditions of local communities that have preserved seeds and farming techniques for generations.
Corn in Colombian gastronomy
The versatility of corn is infinite, and in Colombia it is used to the fullest. Depending on the region, this cereal transforms into dishes that are true icons of national cuisine.
In the Andean region, white and capio corn become arepas boyacenses, tamales, mazamorra, and chicha. In the Colombian Caribbean, yellow corn is the base of arepas de huevo (a fried cornmeal cake stuffed with an egg, typical of the Caribbean coast), bollos de mazorca (steamed corn cakes, often made with fresh corn or white cornmeal, wrapped in corn husks), and sweet mazamorra.
The Eastern Plains add their own touch with yellow corn in cachapas, stuffed arepas, and traditional soups such as pisillo de carne (a traditional Llanos dish made of shredded, seasoned, and dried beef, usually served with arepas or rice) served with arepa.