Corn - White Giant (Zea mays) Maize Open Pollinated Organic White Cuzco Corn Vegetable
Giant White Corn is also known as Peruvian corn or Cuzco corn, due to its origin in the Peruvian Andes. The large kernels are chewier, starchier and less sweet than typical sweet corn.
Common in Mexican cooking, Giant White Corn is referred to as Maiz, Mote, Posole and Pelado for Spanish foods, and is often used in many recipes to be cooked and served in the same manner as dried beans.
Mote is known as a thick stew or hearty soup usually eaten as a main course. Mote is the generic name for several varieties of corn grains that are boiled and consumed in many regions of South America. Mote is usually prepared by boiling the grains in water. These corn kernels, when cooked in water, are a light and healthy way to add to your salads, casseroles, soups, omelettes.
Ground posole is used for many products such as corn meal, corn starch, masa harina and corn flour.
Hominy corn is essentially just field corn – more commonly known as maize – that has been processed to give it a puffy, more meaty texture. To be made into hominy, corn kernels have to go through a process called nixtamalization.
May need support against wind. Giant one-inch kernels sit upon huge 2 ft long ears anchored upon towering 20 ft stalks.
- Full Sun
- Sprouts in 7 to 10 Days
- Direct sow 1 to 2 weeks before the last spring frost; plant seeds 1 to 2 in deep the temperature is around 75 to 80 F
- Plant Spacing: 12 in
- Matures: 6 to 8 months
- Succession planting prolongs harvest; planting in blocks improves pollination.
- Seed Count: 25