Giant White Corn is a sweet corn variety from Peru. When cooked it has a soft, firm texture, chewier & less sweeter than typical sweet corn.Can be boiled, toasted, stewed or fried for a variety of uses in soups, stews, side dishes or snacks. Can be treated with cal or quicklime (calcium hydroxide) to make Posole.
Simple Cooking Tips : Combine 3 cups of water and 1 cup of dry corn. Add 2tsp salt and pepper, bring to boil. Simmer uncovered 3 minutes. Remove from heat, cover, let stand 4 hours. Return to boiling, simmer covered 3 hours or until tender, season to taste.
