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Home Cooking

Gringo in need of Maiz Mote Pelado advice


Home Cooking 4

Gringo in need of Maiz Mote Pelado advice

greygarious | Jul 30, 2010 03:51 PM

I was window-shopping in the supermarket's Latin foods aisle and put a bag of these into my cart, misreading the label as "giant white beans" rather than "giant white corn". I didn't note the Spanish below it or I'd have realized maiz is corn. So, this "Goya goy" needs some prep ideas. I have never had hominy and since I have a low tolerance for hot peppers, am inclined to go in a non-Latin direction. I see that a long soak and prolonged simmering are needed, except in a recipe for pan-roasting the soaked kernels to make jumbo corn nuts (not appealing to me). Too bad this isn't popping corn - marshmallow-sized popcorn would be nifty!

Does anyone know if it can be cooked in a pressure cooker, and if so, the timing? 3 hours is a lot of stove time. I am wondering if I can use it in something like succotash, fritters, corn pudding, or corn chowder. TIA

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