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Whole
Giant White Corn
(not treated)
Giant White Corn has a slight yellowish white color and when
cooked a soft, firm texture. This Corn is 1-1/2 cm in width and
length. Giant White Corn is a unique breed which adds uniqueness to
any dish with it's size. Corn was initially introduced to Europeans
by Christopher Columbus on his return from the New World. It was
originally known as maize. This multi colored corn,
was mainly used as decoration, but is now gaining popularity as a
useful grain for cooking. Corn comes in various colors, blues,
reds, purples, and a giant white kernel. These Corns add eye
appeal and a unique corn flavor to many stews, soups and casseroles.
Posole is known as a thick stew or hearty soup usually eaten as a
main course. Ground posole is used for many products such as corn
meal, corn starch, masa harina and corn flour.
Suggested Use:
Posole conjures up images of thick Mexican stews, often flavored
with pork. Posole can also be used in tomato soups and it is
wonderful tossed with rice and spices. Posole can be baked, broiled
and fried also. A version on mashed potatoes, using posole instead
of potatoes is also great tasting. Can be used as regular corn or
prepared as Corn Posole.
Corn Posole preparation:
- Pick through the dried corn (up to 2.5
cups dried) and remove the corn chips and
the small rocks, then rinse well.
- Soak the corn overnight.
- Prepare the lime solution (calcium
hydroxide). Pickling lime can be found in
most supermarkets, Mrs. Wages brand for
example. Place 2 quarts of water in a large
stainless steel pot and bring it to a
boil. Add 2.5 tablespoons of pickling lime
and stir till it is dissolved.
- Place the soaked corn in the lime water
and boil for approximately 15 minutes.
- Remove the pan from the heat and let it
cool about an hour or two.
- Drain the corn in a colander.
- Place the corn in a large bowl and rinse
very thoroughly by kneading the corn with
your hands and occasionally tipping the bowl
to pour off any loose material that floats
to the top. The corn must be rinsed well to
remove the calcium hydroxide.
-
Boil the corn in water salted to your taste
until it is tender, one hour or longer.
-
It is
now posole and can be used in your recipe.
Corn Posole preparation courtesy of
David Beaupre
Nutrition Facts
Serving Size:
1/4 cup, dry (56 g)
Nutrient
Amount %DV
Calories 205
Calories from Fat 25 Total Fat 2.5 g 4%
Trans Fat -- g
Sodium 20 mg
1% Total Carbohydrate 42 g 14%
Dietary Fiber 18 g
Protein 5 g Vitamin A 6%
Iron 8%
Not a
significant source of saturated fat, cholesterol, vitamin C and
calcium.
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