Rehydrating Iroquois Hulled White Corn

Ingredients

• 1 cup Iroquois Hulled White Corn 
• Water

Directions

Method 1

1. Soak 1 cup Iroquois Hulled White Corn in water overnight. Drain and rinse. Place in stockpot and add water to cover corn by 3". Bring to a boil. Reduce heat to low and cook for 3 hours. Cook longer if you prefer the texture tender or softer.

Method 2 (Crockpot Preparation)

1. Place dried corn in a crockpot. Add water to cover by 3". Cook 6 ½ hours on high setting or 10 hours on low. Drain and rinse. ​  
   
   Use the prepared corn in favorite recipes (see below). 

Chicken, Chorizo and Corn Soup

Ingredients

• 2 cups Iroquois White Hulled Corn, cooked
• 1 pound chicken tenders
• ¾ pound chorizo sausage
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, smashed
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 6 small red potatoes, diced
• 1 can (15-oz) fire roasted chopped tomatoes
• 1 (15-oz) can dark red kidney beans, drained
• 2 teaspoons hot sauce
• 1 quart chicken stock
• Salt and pepper to taste

Directions

1. Preheat medium soup pot over medium-high heat.
2. Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo.
3. Add olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. 
4. Add chicken stock and bring soup to a bubble. Reduce heat and simmer until potatoes are tender, 10 to 12 minutes.

Suggested garnishes: chopped scallions, chopped cilantro, fresh thyme leaves, shredded pepper jack or smoked Cheddar, blue corn tortilla chips
Yield: 4 servings

Vegetarian Chili

Ingredients

• 2 cups cooked Iroquois Hulled White Corn
• 3 cans (15 oz) kidney beans, drained
• 2 cans (14 oz) diced tomatoes
• 2 cups tomato juice
• ¼ cup olive oil
• 3 onions, diced
• ¼ cup cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 medium bell peppers, diced
• 1 tablespoon ground cumin
• 1 tablespoon basil
• 1 tablespoon chili powder
• 1 tablespoon salt
• Black pepper & Cayenne pepper to taste

Directions

1. Heat olive oil in a medium skillet. Add onion, half the garlic, carrot, celery, and seasonings. Sauté over medium heat about 5 minutes, add bell pepper and sauté until all are tender.
2. In a soup pan heat the tomato juice and tomatoes. Simmer over low heat 15 minutes. Stir in corn, vegetables, beans and remaining garlic. Cook for 15 minutes. Serves 12.

Spicy Black Bean & Corn Burger (Vegan, Gluten-free)

Ingredients

• 1 (15 ounce) can black beans, drained
• ¾ cup Hulled White Corn, cooked
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1 tsp oregano
• ½ red bell pepper, diced
• 1 cup oats (Gluten free)
• 4 tsp chili powder
• 1 tbsp fresh Cilantro, minced
• ½ tsp Cumin
• ½ tsp Salt
• ½ cup Roasted White Corn Flour
• 2 tbsp olive oil

Directions

1. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, garlic, jalapeno pepper, and oregano until onions are translucent, 8 to 10 minutes. Cook and stir red bell pepper into onion mixture until red bell pepper is tender, 2 to 4 more minutes. Mash black beans and white corn in a large bowl. Stir sautéed vegetable mixture, oats, chili powder, cilantro, cumin, and salt into mashed black beans. Divide mixture into 4 patties and coat both sides of each patty with Roasted White Corn flour. Let sit for 10 minutes before cooking. Heat 1 tablespoon olive oil in a skillet over medium heat; cook patties until browned, 5 to 8 minutes on each side. 

   recipe adapted from http://allrecipes.com/recipe/spicy-black-bean-and-corn-burgers

Yield:  4 Servings

Corn and Mushroom Risotto

Ingredients

• ½ cup Iroquois Hulled White Corn
• 2 cups heavy cream
• 1 cup dry Arborio rice
• 2 ½ cups duck stock
• 2 tablespoons olive oil
• 1 cup sliced mushrooms
• 2 cups duck confit
• ½ cup parmesan cheese

Directions

1. Prepare ahead Iroquois Hulled White Corn. See directions here.
2. Puree the corn.
3. Sauté mushrooms until soft. 
4. In another pan, toast risotto in olive oil for 3 minutes.
5. Put risotto in duck sauce until absorbed. 
6. Add duck, mushrooms and half of the cream. Cook for one minute. 
7. Add the rest of the cream, hulled white corn and cheese until it reaches desired thickness.

Posole Verde

Ingredients

• 1 cup Iroquois Hulled White Corn
• 1 lb. pork ribs
• 8 - 10 tomatillos, chopped *
• 8 - 10 jalapeno peppers, seeded, deveined, & chopped *
• 1 white onion, copped
• Salt & spices to taste

Directions

1. Put white corn slow cooker. Add water to cover by 3". Add salt and cook for 8 hours in a slow cooker
2. Heat a separate pot of water to boil, then add the pork ribs and turn the heat down to medium and cook for 1.5 hours
3. Strain the corn. 
4. Remove the pork and add the corn, diced tomatillos, jalapenos and white onion and cook for one hour.
5. Remove the meat from the bone and add to pot. Add salt and spices like Adobo powder to taste. 
6. * Substitute Goya Salsa Verde to short cut this step.

White Bean and Corn with Capers

Ingredients

• 7.5 oz. Hulled White Corn, cooked/prepared ahead
• ½ can (7.5 oz.) cannellini beans, rinsed and drained
• ¼ small red onion, minced
• 1 – 2 tablespoons capers, rinsed and cut into small pieces
• ½ tablespoon olive oil
• ½ tablespoon lemon-infused olive oil
• 1 teaspoon white wine vinegar or champagne vinegar
• 1 tablespoon chopped parsley
• Salt and pepper to taste

Directions

1. Prepare ahead Iroquois Hulled White Corn. See directions here.
2. In a bowl, combine beans, well-cooked hulled corn, onion, capers, olive oils and vinegar. Mix, mashing beans and corn until desired consistency. Add parsley, salt and pepper and mix well.
3. Top crostini or French bread slices with mixture. Makes approximately 25-30 crostini.

Iroquois White Corn Green Pozole

Ingredients

• 2 cartons (32 oz) Chicken Stock
• 1 jar (16 oz) Salsa Verde (medium)
• 2 cups cooked Iroquois Hulled White Corn
• 2 poblano peppers, roasted* and diced
• 2 medium onions, chopped
• 4 cloves garlic, minced
• ¼ - ½ cup chopped fresh cilantro
• 2 cups cooked chicken or cooked pork country style ribs (great for leftovers)
• Salt & pepper to taste
• 1 cup shredded raw green or purple cabbage 

Directions

1. Prepare ahead Iroquois Hulled White Corn. See directions here.
2. Add onions to large soup pot and soften/brown slightly over high heat.
3. Add stock, salsa verde, garlic, cilantro, poblano peppers and cooked hulled white corn to soup pot. Simmer on medium heat, about 20 minutes.
4. Add meat (cooked chicken or pork). Return to simmer. Simmer about 10 minutes more to heat through. Add salt & pepper to taste.
5. Serve with shredded raw green or purple cabbage over the top and a little additional chopped cilantro if you like.
6. Roasting Poblano Peppers
7. Roast the poblano peppers ahead on either a baking sheet under broiler or on stovetop gas burners to get a black char on the peppers.  After roasting place in large mixing bowl and cover with plastic wrap. Let peppers sweat in bowl for about ½ hour or more. This will help with the peeling of the char off the pepper. Rinse and scrape char off peppers under water. Cut peppers, devein and remove stems and seeds, then dice.

Three Sisters Greens and Beans

Ingredients

• 1 large vidalia onion, diced
• 16 oz. kale, roughly chopped
• 1 can (15 oz.) black-eyed peas
• 1 lb. Hartmann’s Old World Apricot & Cranberry Sausage
• 1 lb. delicatta squash, peeled
• 1 ½ cups Iroquois Hulled White Corn, cooked/prepared ahead
• 1 can (15 oz.) cannellini beans
• 2 large cloves of garlic, minced
• 4 tablespoons butter
• ½ cup pecorino locatelli cheese, grated
• 4 ½ cups of water

Directions

1. Prepare ahead Iroquois Hulled White Corn. See directions here.
2. Dice onion and sauté in butter until caramelized. 
3. Slice sausage into bite sized pieces and add to onion and sauté for 10 minutes.
4. Cut delicatta squash into small pieces and add to 2 ½ cups of water in a large soup pan and boil until al dente. Remove the squash.
5. Add 2 more cups of water and add the greens to simmer.
6. Add the black-eyed peas and the beans with their juices to the soup pan. Add the corn and garlic.
7. Let simmer for 45 minutes, adding the squash back in after 30 minutes.
8. May need to add more or less water based on desired consistency. Garnish with grated cheese. Serves 8.

Red Lentil & Corn Soup

Ingredients

• 1 cup Iroquois Hulled White Corn, cooked/prepared ahead
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 8 oz. russet potato, peeled & chopped
• 1 large carrot, peeled & chopped
• 2 tablespoons ground cumin or curry powder
• ¼ - 1 teaspoon cayenne pepper
• 44 oz. low-salt chicken broth
• 28 oz. can diced tomatoes in juice
• 2 cups (12 oz) red lentils, rinsed & drained
• Salt & pepper to taste

Directions

1. Prepare ahead Iroquois Hulled White Corn. See directions here.
2. Heat oil in a large pot over medium-high heat. Add onion, potato and carrot and sauté until vegetables begin to soften, about 5 minutes. Mix in cumin/curry powder and cayenne. Add broth, tomatoes and lentils. Bring to a boil. Cover pot, reduce heat to medium-low and simmer until lentils are very tender, about 45 minutes.
3. Season soup to taste with salt and pepper. Yields 6 to 8 servings.
4. Recipe adapted from Epicurious.com. 

Mediterranean Three Sisters Salad

Ingredients

• 2 cups cooked Hulled White Corn, cooked/prepared ahead
• 2 cups sorted beans, cooked (mix of cannellini, garbanzos, lima, fava)
• 1 cup scallions, chopped
• 1 cup red onion, chopped
• 1 cup peppers, red or green (fresh or roasted), chopped
• 2 cups tomatoes, chopped
• 1 cup parsley, chopped
• 1 cup cucumber, chopped
• 1 cup zucchini, chopped
• 1 cup basil, chopped

Dressing

• ½ cup olive oil
• 3 cloves garlic, chopped
• juice of 2 lemons
• salt and pepper to taste

Directions

1. Prepare ahead Iroquois Hulled White Corn. See directions here.
2. Mix vegetables in a large bowl. Add white corn and beans.
3. Mix dressing and pour over veggies.  Adjust amounts to taste. Makes 12 cups of salad.

3 Sisters Harvest Vegetable Soup

Ingredients

• 2 cups Hulled White Corn, cooked/prepared ahead
• 15 oz. can of kidney or pinto beans
• 32 oz. vegetable broth
• 2  15 oz. cans diced tomatoes
• 2 tablespoons olive oil
• 1 cup onion, chopped 
• 2 celery stalks, chopped
• 2 cloves garlic, minced 
• 1 teaspoon basil
• 1 teaspoon cumin
• 2 cups winter squash, peeled and cubed
• ½ cup carrots, diced
• 1 cup parsnips, cubed
• Salt and pepper to taste

Directions

1. Prepare ahead Iroquois Hulled White Corn. See directions here.
2. Warm the oil in a large soup pot on medium heat. Add onions, celery and garlic. Sauté 10 minutes on low heat.  
3. Add basil and cumin, salt and pepper to taste. Add squash, carrots, parsnips and tomatoes. Simmer until tender. Add beans and corn, simmer for another 10 minutes. Add vegetable broth simmer on low for 10-15 minutes.

Three Sisters Salad

Ingredients

• 2 cups Iroquois Hulled White Corn, cooked
• ¼ cup apple cider vinegar
• ½ cup olive oil
• 1 red pepper, chopped
• 1 green pepper, chopped
• 2 onions, minced
• 4 tomatoes, chopped
• 10-12 oz. black beans, soaked in water overnight (or used canned)
• ½ cup fresh cilantro, minced
• 1 pound summer squash or zucchini, cubed
• 2 cloves garlic, minced
• Salt and pepper to taste

Directions

1. Cook the beans, corn, and squash separately until tender but firm. The beans will take the longest since they need to be soaked overnight and simmered for 1 to 1 ½ hours.
2. In a large bowl, mix the remaining vegetables together while the corn, beans, and squash are still warm. In a separate bowl, mix vinegar, oil, cilantro, garlic, salt, and pepper. Pour marinade over vegetable mixture and gently toss.
3. Let the salad marinate at least two hours before serving - overnight works best.

Beans, White Corn & Cornbread Casserole

Ingredients

• 1 cup Iroquois Hulled White Corn
• 14 oz. package of Polish sausage, chopped
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 15.5 oz. can Southwest Red Beans w/ chipotle peppers, not drained 14.5 oz. can diced tomatoes w/ green chilies, not drained
• 4 oz. can chopped green chilies
• 1 tablespoon Season All (seasoned salt)
• ½ teaspoon garlic powder

Directions

1. Prepare Ahead: Soak 1 cup Iroquois Hulled White Corn in water overnight. Drain and rinse. Place corn in a 4 qt. pot, add about 3 ½ qts. water, bring to a boil, reduce heat to medium and cook for 2-2 ½ hours or until tender. When cooked, 1 cup of dried corn will double in size making about 2 cups of cooked corn. Can be done 1-2 days ahead.
2. In a Dutch oven or oven safe pan, brown sausage, onions, and garlic over medium heat until onions are transparent. Add cooked white corn, beans, tomatoes, chilies, and spices. Stir.
3. Bring just to a boil then reduce heat and simmer for about 10 minutes. 
4. Prepare the batter for the Cornbread with Sour Cream recipe or use your own favorite recipe but substitute half of the flour for Roasted Iroquois White Corn Flour.
5. Spoon batter over top of red bean and white corn mixture.
6. Bake at 400 degrees for 20 minutes or until lightly brown on top. Serves 8

Email: whitecornproject@gmail.com
Phone: 585-742-1690
Mailing Address: P.O. Box 113, Victor, NY 14564
Physical Address: 7191 County Road 41, Victor, NY 14564