This ethnobotanical study of local white corn (Zea mays L.) was conducted in Ngawu sub-village, Podokoyo, Tosari district, Pasuruan Regency. The local community still consumes their staple food called nasi aron (aron rice), made from local corn. This study aims to reveal the ethnobotany, local wisdom of corn and as a field to use surveys, open-ended interviews, and in-depth interviews to collect the data. The results revealed that the local community of Ngawu still maintains local corn as a staple food. They use corn for aron rice and snacks because they have a savory taste, have been tested for generations, and are healthy. Farmers use corn waste as cattle feed, firewood, cigarettes, and fertilizer. The local white corn has been used for generations, and in Ngawu, local corn cultivation grows well due to its environment. This research is beneficial to get an overview and strategic potential of local food ingredients to be used as the basis for a study on their utilization and development valuation.