Argentina produces corn. It's sold in two varieties, but to be honest I don't know if they are real biological varieties or if it depends of the soil, growing conditions, and so on. We call them "white corn" and "yellow corn". White corn is sweeter and it is used in traditional dishes in our North. Like locro, which is a stew with pumpkin, potato and other things. It is also used (Specially in Chile and Bolivia, but also in our North) for an alcoholic drink called chicha. Yellow corn is...much less sweeter. I would call it salty. And in fact a lot of people use that name. It's the one we generally use for salads. And I love to grill it with a touch of butter and some added salt.
Corn pie or humita, a corn based paste, is traditionally made with a mix of both corns.But I personally prefer yellow corn