Corn has a deep red color and when cooked a soft, firm
texture. This corn is 1 cm in width and length. Corn was 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 blue, red,
purple and a giant white kernel. Corn add eye appeal and a unique
corn flavor to stews, soups and casseroles. Ground corn is used for
many products such as Corn Meal, Corn Starch, Masa Harina and Corn
Whole Corn conjures up images of thick Mexican stews, often flavored
with pork. It works well in tomato soups or tossed with rice spices.
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.
now posole and can be used in your recipe.
Corn Posole preparation courtesy of
1/4 cup, dry (56 g)
Calories from Fat 22 Total Fat 2.5 g 4%
Trans Fat -- g
Sodium 21 mg
1% Total Carbohydrate 42 g 14%
Dietary Fiber 16 g
Protein 4 g Vitamin A 6%
significant source of saturated fat, cholesterol, vitamin C and