Corunda is a Mexican dish that is similar to a tamale, consisting of masa flour dough that is wrapped in green corn stalk leaves and shaped into a pyramid before being steamed. The dish is sometimes filled with a local cheese known as doblecrema and sliced poblano chilis, although corundas are tradtionally not filled, but served plain and topped with Mexican cream or spicy homemade salsa.

Corunda is a specialty of the Michoacan region and was originally prepared by the Purhépecha villagers from Pátzcuaro. Today, the dish is especially popular during the Day of the Dead.