Corn Magic

CORN MAGIC

Dry lyed corn, hominy, posole, mote, samp, nixtamal or uskatahomen these all refer to what has become known generically as hominy or hominy grits.  Originally from the Algonquian language uskatahomen or dry lyed corn was a way for aboriginal people throughout North and South America to eat and use what is known as flint corn or feed corn.  This hard tough corn was virtually impossible to chew and digest unless it was first prepared by slaking in either a lye or lime mix.  The soaking allows the tough grain to swell up and lose the hull and germ which makes the corn easier to use and eat.  This soaked or lyed grain was then generally sun dried and could be carried or used for long periods of time.  The whole grain was used in soups and stews and the ground corn which became known as grits was used for cereals and puddings.  When the corn is ground fine it becomes what is known in Central and Latin America as Masa or the special corn flour used to make tortillas and tamales. In the Southwest, big hominy is called “posole,” and it is used to make hearty stews of hominy, chile peppers, and pork. Posole is a name that is frequently used in the Southwestern US instead of hominy.  This is actually a Spanish name which originated from the Nahuatl (aztec or Mexican) and it actually means  a traditional pre-Columbian soup made from hominy, pork and chili pepper.  Nixtamal or the Mexican version of hominy is prepared with lime instead of lye.

HOW TO MAKE DRY LYED OR LIMED CORN

Purchase flint corn or dried Indian corn, colour doesn’t really matter but it will be easier if the corn is around 1-2 years old most hominy is made from white or yellow corn.  Remove the kernels from the husks and place into large bowls.  The best way to get rid of the loose husks and silk is go outside in a breeze and move the kernels from bowl to bowl sifting as much of the chaff out as you can.  Take about 8 cups of the shelled corn and soak covered in water overnight in a large stainless steel or enamel pot (make sure the enamel pot has no cracks or rough spots). It is best to use a stainless steel pot if liming or lying as the mixture can eat through aluminum. The next day add 1/3 cup of baking soda to the corn and water mixture (top up the water mixture so there is plenty to cover the corn) and bring to a good boil.  Keep this mixture boiling for around an hour or so; keep stirring the mixture so that it doesn’t stick.  When the corn has boiled for an hour or so you will see the outer husks on the kernels loosening.  At this point you should drain the corn, and cover with cold water.  Use plenty of water and start to wash the corn with your hand the husks will start to come off and rise to the surface, change the water quite frequently until you can see that the majority of corn has been de-husked.  When this is done change the water again and place the corn back on the stove and bring to a boil, at this point the corn will really begin to swell and triple in size.  Repeat the washing and draining process again at least three more times to remove more husks.  When you think that most of the husks have been removed and the corn is at least double its original size place it back on the stove one more time and cook the corn until it is almost tender.  When this is done cover the drain and cover with cold water and store in the fridge or a cool place overnight.  The next day you can bring the corn back to a boil and prepare for canning.  If it is summer and you have very warm direct sunlight you can place the drained corn on racks to sundry for a few days making sure you bring the corn in at night to protect it from the dew.  

Hominy can also be purchased dried or canned from a local grocery store.  It is usually found in the Ethnic foods aisle with Latin American or Mexican products.  The canned Hominy can be used immediately in virtually any dish that calls for grains, beans or corn.  It adds an amazing texture sweet and chewy to chilies, soups and stews or any other recipe that calls for a grain product.  It can also be used to replace things like barley or wheat berries for salads or grain dishes.  The dried hominy when whole can take a bit of cooking but it can be soaked with other grains or beans and then cooked as usual.  The cracked hominy or grits can be added directly to dishes or cooked to al dente to create wonderful grain salads or add a lovely texture to other recipes.

Black Bean and Hominy Salad

Ingredients

• 1 15-ounce can black beans, rinsed, drained well
• 1 15-ounce can hominy, rinsed, drained well (large hominy not grits)
• 1 avocado, peeled, pitted, diced
• ½ cup diced yellow bell pepper
• ½ cup diced orange bell pepper
• ½ cup diced red onion
• ¼  cup chopped fresh cilantro
• 1 ½ tablespoons minced seeded jalapeno chili
• ½ cup (or more) salsa Verde or regular salsa

Preparation

Combine first 7 ingredients in large bowl. Add 1/2 cup salsa and toss to coat. Add more salsa if salad is dry. Season salad with salt and pepper and mound on lettuce leaves.  Serve with fresh corn bread or corn muffins you can also add sliced cooked chicken or pork to the recipe.

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