Typical corn-based drinks

Corn, known as one of the oldest and most versatile crops in the world, has been a staple food in indigenous cultures across the Americas for thousands of years. Originating in Mesoamerica, corn has profoundly influenced the food and social customs of many civilizations, from the Mayans and Aztecs to the Incas. Its versatility is not only limited to the preparation of solid foods such as tortillas, tamales and arepas, but also a wide range of beverages.

Corn has been more than just a food source in pre-Columbian civilizations; it has had a spiritual and symbolic role. In many indigenous cultures, corn is considered sacred and is associated with creation myths. In Mayan mythology, for example, humans were believed to have been created from corn. This symbolism also extends to beverages made from the grain, which were often used in religious ceremonies and festivals.

Over the centuries, corn has traveled beyond its place of origin in Mesoamerica and has been adapted by different cultures around the world. In many cases, corn drinks are the result of fermentation processes that date back thousands of years, and which in some regions are still made in a traditional way.

Corn Drinks in Latin America

Latin America is the epicenter of corn-based beverages, with a wide variety of recipes that vary by region, history, and local cultural influences. These beverages can be alcoholic or non-alcoholic, hot or cold, and vary in texture and flavor.

Chicha
One of the most iconic corn-based drinks is chicha. There are multiple versions of this drink throughout Latin America, but the base remains corn. Corn chicha is traditionally made by fermenting corn kernels in water, resulting in a mildly alcoholic drink. Its preparation varies by region: in some areas of the Andes, for example, chicha is fermented with saliva, as the enzyme amylase present in the mouth breaks down the corn starch and speeds up the fermentation process.

Chicha has played a very important cultural role in the Andes, both in communal celebrations and religious ceremonies. In Peru and Bolivia, chicha de jora (a version made with malted corn) remains a popular drink, consumed at festive events and as an offering to Pachamama (Mother Earth).

Atole
Atole is another corn-based drink, but unlike chicha, it is not fermented and is usually served hot. It is a thick, creamy drink, traditionally prepared with corn dough dissolved in water or milk and sweetened with sugar or piloncillo. In Mexico, atole is a traditional drink served in the mornings or on cold days, often accompanied by tamales. There are many regional variations of this drink, such as champurrado, which is made by adding chocolate to the mixture, giving it a sweeter and more decadent taste.

In addition to being a comforting drink, atole has a high nutritional value, as it provides carbohydrates, proteins and vitamins from corn. In rural areas of Mexico, it remains an essential drink in the daily diet.

Tejuino
Tejuino is another fermented corn drink consumed in Mexico, especially in the western states like Jalisco. It is made from corn dough, which is mixed with water and piloncillo (unrefined cane sugar) and left to ferment slightly. Unlike chicha, tejuino is not a completely alcoholic drink, as it is only left to ferment for a few days, giving it a refreshing, acidic taste. It is served cold and, in some regions, accompanied by lemon juice, salt, and ice, making it an ideal drink for hot days.

Corn Drinks in Africa

Maize was introduced to Africa by European settlers in the 16th century, and quickly became an important crop in many parts of the continent. Although maize is best known in Africa for its use in solid foods such as ugali (a type of polenta) or pap, it has also been used to make beverages.

Umqombothi
In South Africa, umqombothi is a traditional beer made from maize and sorghum. It is a fermented, low-alcohol drink with a thick texture and a slightly acidic taste. Umqombothi is a drink associated with important events in community life, such as initiation ceremonies, weddings and funerals. It is traditionally brewed at home, and its preparation involves a fermentation process lasting several days.

Umqombothi is not only a source of entertainment and celebration, but also has a significant cultural role in the communities that consume it, symbolizing unity and prosperity.

Corn Drinks in Asia

Although corn is not native to Asia, its introduction to the continent has led to the creation of unique beverages from the grain.

Sikhye
In Korea, one of the traditional drinks is sikhye, a sweet drink made from malted rice. However, there are also variants of this drink that use corn instead of rice. Corn is mixed with malted barley to produce a slightly sweet and refreshing drink, which is especially consumed during festivals or as a dessert. Like traditional sikhye, the corn version has a very light fermentation process, which gives it a mild and pleasant taste.

Corn Beverages in North America

In North America, corn has been an integral part of indigenous culture for thousands of years. Native American tribes in the United States and Canada used corn not only to prepare food, but also to make drinks.

Chicha of the Indigenous Peoples of North America
Although chicha is most commonly associated with South America, some indigenous tribes in the American Southwest also have their own version of the drink. It is made in a similar way, by fermenting corn in water, and is consumed at special celebrations and religious ceremonies.

Corn-based beverages are a testament to the adaptability and diversity of this ancient grain. These drinks are much more than just recipes; they are part of a living cultural legacy that endures over time.