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Indian Corn Recipe  RSS feed

 
Emma Olson
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I bought some of the beautiful multicolored corn from the Farmer's Market this weekend. The woman who sold it to me called it Indian corn, but most of the recipes I found online say that Indian corn is actually white.

This corn has dark magenta, red, and orange kernels. Is it called Indian Corn? Is it edible? Does anyone have a good recipe?
Thanks!
 
Robert Sunset
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If it's hard as a rock I think it's mostly just for decorations.  I've seen those since I was a kid but have never seen anyone actually use it for food.  You could probably grind it up and turn it into a tortilla during hard times but until then, it looks nice?

If it's soft, use it just like any other corn.  I like to mix up the yellow and white to give stews a little more color but they look pretty similar in the end.  The kind you mention would make for a cool looking dish.
 
Chris MacCarlson
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Check out a Chef Ari column from a couple of weeks (month?) ago about how to use hard colored corn in pozole
 
Emma Olson
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Thanks.

The article on making Cinco de Maize is posted here: http://www.flashinthepan.net/?p=352
 
Robert Sunset
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Great recipe! I'll definitely add that to my "to make" list of printouts on my fridge.
 
Emma Olson
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I was talking to a friend about this yesterday, and she seemed to recall making popcorn with this type of corn as a child. She said they would put the whole cobb in the microwave and all the kernels would pop off. Sounds like fun, though a little messy. I'll have to try it and report back. (They do sell multicolored popcorn kernels in bulk at the Good Food Store.)
 
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