Yellow corn is very popular here in Argentina. Things I ate this or last week:

* Home made popcorn: made from whole yellow corn grains.

* Corn on the cob: Sweet yellow corn. We just learned that you can microwave them for 6 minutes instead of boiling.

* Polenta: Grinded yellow corn. Add milk, butter and as much cheese as possible. You can buy the precooked grinded corn, and it takes less than 5 minutes. Bonus points for a sauce with tomato, onion, peppers, and red chorizo. [1]

* Humita/Tamales: Put some grinded corn wrapped inside the corn husk and boil it. I had not eat them since a long time ago, but they use also yellow corn here. I like it, but it requires a lot of preparation.

We use white corn only for food related to our two independence day:

* Locro: Mix split white hard corn, beans, pumpkin pieces, potatoes, pieces of meat with bone and whatever you can find. Boil it for hours and hours and hours. I probably eat it once or twice a year. [2]

* Mazamorra (porridge?): Mix split white hard corn with sugar and probably milk. Boil it until it's soft, that may take a very long time. I think I eat it once or twice in my life, for some patriotic celebration.

[1] https://www.paulinacocina.net/como-hacer-polenta-con-tuco/25...

[2] https://www.paulinacocina.net/receta-de-locro-argentino/9829

PS: As a rule of thumb, if you want to cook Argentinean food, just look at the site of "Paulina Cocina". She has simple but tasty recipes.