maíz

Maíz, or corn, is a cereal plant in the grass family Poaceae, and the species Zea mays. It was domesticated in Mesoamerica, with evidence dating to about 9,000 years ago in what is now southern Mexico, where early cultivars produced kernels that stay on the cob and can be harvested as edible grains.

Maize is an annual grass with a tall stalk and broad leaves. Ears, the female inflorescences, develop on the upper plant and bear rows of kernels. The tassel, the male inflorescence, releases pollen that fertilizes the kernels, which mature as the plant grows. Kernels vary in size, color, and starch among varieties.

Maíz is grown for multiple purposes. Common cultivated types include dent, flint, popcorn, and sweet corn. The kernels are processed into foods such as masa harina for tortillas, cornmeal, polenta, and grits, or eaten fresh as sweet corn. Maize products also serve as animal feed, industrial starch, sweeteners, and biofuels.

Nutritively, maize provides a substantial portion of calories from starch and offers some protein, small amounts of fat, and micronutrients such as B vitamins and minerals, depending on processing and variety. It is gluten-free, though its protein quality is limited unless combined with other foods.

Global maize production is widespread, with major producers including the United States, China, Brazil, Argentina, and Mexico. It is grown in diverse farming systems, from large mechanized fields to smallholder plots, under temperate and tropical climates. Breeding programs aim to improve yield, disease resistance, drought tolerance, and end-use quality. Genetically modified maize is cultivated in many regions to enhance pest resistance or tolerance to herbicides.

Maíz plays a central role in many cuisines and cultures across the Americas and beyond, with traditional foods such as tortillas, arepas, polenta, and cornmeal products forming important staples.