Masala Corn Recipe - Spice Up The Curry (2024)

FAQs

How to prepare Indian corn to eat? ›

How to Use Indian Corn? The corn seeds need to be chucked or “popped” from the corn cob itself. Then they can be used directly for popping or ground to make masa. Then the masa, or corn meal, can be used for a great variety of dishes including grits, polenta, masa cakes, tamales, papusas or gorditas.

These calico-patterned ears with a patchwork of white, blue, red, gold and yellow kernels result from cross-pollination with plants of solid-colored cultivars. Many types of dried corn are used as decorations in the fall.

Unlike the typical niblets or corn on the cob that you serve at mealtime, Indian corn isn't sweet. It's also got a pretty starchy texture when it's cooked. You could compare it to hominy, which is used to make grits. Indian corn can be ground to make flour, or the whole kernel can be reserved for popcorn.

Flavor Enhancements

Smothering corn with butter and salt is the traditional way of serving corn on the cob. Instead, try squeezing on fresh lemon or lime juice or brush with olive oil and sprinkle on your favorite dried herb blend.

Rick often makes a quick corn side dish by cutting kernels off the cob and sautéeing them in butter with some chopped shallot and garlic. As the corn cooks, flavorful brown bits will stick to the pan, which along with the nutty-sweet butter help mask the flavor of bland corn.

Flint corn (Zea mays var. indurata; also known as Indian corn or sometimes calico corn) is a variant of maize, the same species as common corn. Because each kernel has a hard outer layer to protect the soft endosperm, it is likened to being hard as flint, hence the name.

Indian corn is related to popcorn. These kinds of maize differ from other kinds in that they have a harder outer coating and a starchy interior with a bit of water inside the seed, or kernel.

Native Americans, including the Lenape of the Delaware Valley, used corn for many types of food. The foods which we know were derived from corn in the Iroquois nations include dumplings, tamales, hominy, and a ceremonial "wedding cake" bread. Today, corn has become the most widely grown crop in the western hemisphere.

The Indian corn tends to have a soft center with a very hard shell skin, hence the name “flint corn”. It's typically used in fall ornamental decorations. It isn't harmful to eat but not as flavorful as sweet corn varieties.

Indian Corn (Zea mays)

Indian corn is characterized by multi-color kernels that can be yellow, white, purple, red, and blue. Indian corn is a member of the grass family and produces starchy kernels. Indian corn is one of the oldest varieties of corn.

Can you cook Indian corn? ›

Indian Corn, or Flint corn, is one of the oldest types of corn and comes in a variety of colors. It can be used to make hominy, polenta, cornmeal, soups, and much more. Every year, Ho-Chunk Farms harvests Indian Corn on the Winnebago Tribe of Nebraska using traditional methods.

“[Indigenous corn varieties] act as pest repellents when inter-cropped with other crops hence ensuring low use of pesticides. Unlike sweet corn, they are harvested after attaining maturity, hence the sugar has been converted into complex starch which does not spike up the blood sugar levels in the human body.”

Indian corn that is not stored properly, such as being exposed to high humidity or kept in a damp environment, is more susceptible to mold growth. If the corn is not completely dry and is stored in a warm, humid place, the moisture trapped in the kernels can create a breeding ground for mold.

The corn cooked in plain water was virtually tasteless, as was the sample pulled from the water-milk bath. So although adding milk proved unnecessary, a little sugar did the trick—4 teaspoons per gallon of plain water brought out the bright flavor of the kernels.

You can add various ingredients to enhance the flavor of canned cream corn. Some popular additions include chopped onions, garlic, crispy bacon, shredded cheese, or fresh herbs like thyme or parsley. Experiment and find what combinations you enjoy the most!

Low-acid canned goods, such as meat, poultry, fish, gravy, stew, soups, beans, carrots, corn, pasta, peas, potatoes and spinach) can be stored three to four days. Although it's safe to store the food in the can, it will retain better flavor if transferred to a glass or plastic storage container.

Try adding it to your favorite soup recipes, chowders, or party dips. Or, use canned corn for classic Thanksgiving side dishes, like corn soufflé or cheesy skillet scalloped corn. It can also easily be swapped in for fresh corn when making Ree Drummond's famous corn fritters.