Using American Indian corn in the milk stage for recipes and stuff.

Good morning folks. I've just harvested an Illinois-Tamaroa white flour corn in the milk stage, a Native American corn yesterday from my community farm. I wanna find out if there are recipes for Indian corn in the milk stage out there cause it's just so hard to find any good ones right now. I'm planning to create stir fries, tamales and the like. How can we tell if corn's in the milk stage whether it's a flour, flint or dent type? Could we also use milky flour corn for hominy? If any of you have any ideas, please let me know. Take care.

Please clarify: do you mean that your fresh corn kernels when crushed exude an opaque milky fluid, rather than clear or semi-translucent fluid? Are you asking for recipes that work well with older starch-laden fresh corn?

Since they grow a lot of corn up near Purdue University, I found this article:

The milk stage of development is the infamous "roasting ear" stage, when you will find die-hard corn aficionados standing out in their field nibbling on these delectable morsels

https://www.agry.purdue.edu/ext/corn/news/timeless/grainfill.html

That is how dear hubby know the corn is ready by nibbling.

I vote for roasting some corn if I had some ...

I got moist and sticky corn and I talking about the kernels. Any way to use them for hominy or stir fry? I'm gonna make a stir fry from them and my harvested Ohio pole beans in the green bean stage.

I picked some of our blue corn in its milky stageand it’s later stage.   The milky stage corn was left
To dry and then processed with a madrone ash nixtamal.   This made beautiful, flexible tortillas .. next I will nixtamal (nixtamalize?) the later stage corn, which was also left to dry,  and see if there is a difference in texture …. Theories abound; but I am of the belief that milky stage versus later stage will prove to be of some value in the tortilla making success.