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Whole Red
Corn
Red
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
Flour.
Suggested Use:
Posole conjures up images of thick Mexican stews, often flavored
with pork. It works well in tomato soups or tossed with rice spices. Posole can be baked, broiled and fried, or even mashed.
Nutrition
Facts
Serving Size:
1/4 cup, dry (56 g)
Nutrient
Amount %DV
Calories 190
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%
Iron 8%
Not a
significant source of saturated fat, cholesterol, vitamin C and
calcium.
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Basic
Cooking Instructions: Combine 3 cups of water and 1 cup of dry
corn. Bring to boiling. Simmer uncovered 2 minutes. Remove
from heat. Cover, let stand 3 hours. Return to boiling, simmer
covered 3 hours or until done. Season to taste.
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