• Corn is the basic staple in the Mexican diet.
  • In Mexico primarily three maize varieties are cultivated: palomero (popcorn), blanco (white maize), and amarillo (yellow maize).

Corn is a grain widely used throughout Mexican cuisine.

It is a plant that has male flowers, which grow at the end of the stalk, while the female flowers are located at the junctures where the leaves sprout, and are better known as corncobs.

No

Nutricional Value: 

Maize belongs to the grain group. It is one of the principal sources of energy, providing vitamins B1 and B3, as well as phosphorous and magnesium.

Preparation: 

Corn exports are not high, given that its consumption is largely domestic. Maize is commonly used to prepare tortillas, tamales, pozole (hominy soup), and popcorn, not to mention Mexican traditional dishes, such as sopes (thick tortilla with toppings), quesadillas, or gorditas (filled corn dough). Meanwhile, corn husks are used to wrap tamales and corn fungus, a delicacy known as huitalcoche, is also eaten.

Basic Facts: 
  • Sinaloa is the state with the highest maize production in Mexico, providing 16 percent of the nation’s total.
  • Mexico occupies fourth place in world corn production.
  • Venezuela is the country that buys the most corn from Mexico.
  • Mexico supplies 2.5 percent of the world’s corn demand.
  • 235 kilos are consumed annually per person in Mexico.
Regions: 
These are the states with the highest corn production during 2014:
1. Sinaloa
2. Jalisco
3. Estado de México
4. Michoacán
5. Chiapas
Season: 
Corn is harvested mainly from November to January.
ENE ENE
FEB FEB
MAR MAR
ABR ABR
MAY MAY
JUN JUN
JUL JUL
AGO AGO
SEP SEP
OCT OCT
NOV NOV
DIC DIC

Moderate Production

Abundant Production