.

Whole Yellow Corn

Yellow Corn has a deep yellow color and when cooked a soft, firm texture. This corn is 1 cm in width and length. 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. 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. Use in tomato soups or toss with rice and spices. Posole can be baked, broiled and fried also. Try mashed posole, instead of potatoes for an interesting side dish.

Nutrition Facts

Serving Size: 1/4 cup, dry (56 g)

Nutrient Amount %DV

Calories 200     Calories from Fat 25     Total Fat 2.5 g 4%     Trans Fat -- g

Sodium 20 mg 1%     Total Carbohydrate 42 g 14%     Dietary Fiber 17 g

     Protein 5 g     Vitamin A 6%      Iron 8%

Not a significant source of saturated fat, cholesterol, vitamin C and calcium.

• 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.