Hozo corn is a variety of corn originally from Mexico, with a large ear and a whiter, rounder and tenderer grain than common corn. The dried grains are soaked in water with lime and ground to make flour for tortillas, tamales, pinole, atole, etc. through the process of nixtamalization.

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