Whole Giant White Corn (not treated)

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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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