Pozole corn is a variety of corn native to Mexico, with a larger cob and a whiter, rounder and more tender kernel than common corn. The dried kernels are soaked in water with lime and ground to make flour for tortillas, tamales, pinole, atole, etc. through the nixtamalization process.

The primary use of cacahuazintle corn is to make the traditional Mexican dish called pozole. The Nahuatl name is "pozolli" and means foamy, probably coming from the foam produced by this type of corn.