In spanish each part of the corn plant has a special name. The term milpa refers to a corn plant as well as a field of corn. A milpita is a small plant, or a small field. A fresh ear of corn is known as an elote, while a dry one is called a masorca. The kernels are called granas, and the husks are called hojas. The stems and leaves, known as zacate, are chopped into fine pieces with a machete and composted. The ground flour made from corn called masa, can be used for tortillas, tamales, atole and more.