Sometimes when I’m bored I head to the supermarket and just walk around. I like going up and down the aisles and looking at all the different products and ingredients, imagining what to do with them. I’ve spent lots of time wandering around my local market, looking at things I’ve never seen before, reading the recipes on the back and just enjoying the tactile learning experience. Over and over again, I’m drawn to the Goya section with all of its dried beans and grains, seemingly begging me to take them home and add water. Yesterday, I picked up a bag of Giant White Corn (Maiz Mote Pelado) and decided to try the suggested recipe.
Ingredients:
1/2 lb. Goya Giant White Corn
1/2 lb. pork, cubed
2 T. olive oil
1 small onion, chopped
2 cloves garlic, minced
1-2 Serrano peppers (optional, depending on taste)
1 medium tomato, chopped
1 package Sazón con Culantro y Achiote
salt and pepper to taste
Soak the corn over night, or boil for 2 minutes and then set aside for one hour. Drain and rinse the corn. Combine 8 cups water and corn in a large pot and bring to a boil. Reduce heat, cover and simmer until tender (about an hour). Season the cubed pork with salt and pepper, and in a large skillet with olive oil, sear the pork on both sides. Stir in onion, garlic, pepper and tomato, cook for a few minutes and then add to the corn. Stir in the package of Sazon, and cook for 45 minutes or until corn starts to “pop” open. Serve with sliced radishes.
Jessica E. March 13th, 2009 at 11:16 am
I always want to try the suggested goya recipes too! Thanks for doing this. Was it good? It looks gorgeous!
paige! March 13th, 2009 at 11:20 am
It was really good! The next time, I would definitely experiment with the recipe a little more, but it was a great way to try a new (to me) ingredient!
Brian H March 13th, 2009 at 11:58 am
Goya oh boya!!! Nice job Paige.
gwen March 13th, 2009 at 12:11 pm
I got to taste this – it was really, really good. Spicy, too. Think spicy tomato soup with hearty chunks of pork and corn. It was a perfect meal for a cold night, but I kind of want to experiment with giant corn this summer (maybe on the grill?).
Thanks, Paige!!
Niina March 13th, 2009 at 12:43 pm
I’m a non-meatatarian, but the corn itself sounds like a great ingredient! And I, too, love to roam the supermarket.
ricmac01 March 13th, 2009 at 3:59 pm
I can’t believe you chose this to write about today! A couple of days ago I was also wandering the aisles of the grocery store and picked up a bag of that giant white corn but I ended up putting it back (thinking “what am I going to do with this”) and just grabbed a can of hominy instead. Omen dictates I pick up a bag of this corn next time I shop.
Pete March 13th, 2009 at 5:48 pm
It is good to know that other people just wander around the grocery store looking for things to cook.
sophia March 13th, 2009 at 9:26 pm
Paige,
this looks yummy, i’m so impressed. you need to so a recipe book called Supermarket Daze.
Joseph March 14th, 2009 at 12:41 pm
Wondering how you would make this without the Sazon. As I can recall this is basically seasoned salt with MSG. I try to stay away from that sort of stuff if I am cooking at home.
Paola July 16th, 2009 at 8:15 am
Hi Paige,
Another way to eat that kind of corn is by stir-frying it with only butter and if you want, mix it with rice. Love your recipes!!!
Kathryn July 27th, 2009 at 3:23 pm
My boyfriend and I ate at a South American themed resturaunt and mote was served as his side with the roast pork (Hornado). it was served 2 ways: boiled/sauted and roasted (reminded us of cornuts). Very good!
http://laylita.com/recipes/2008/01/05/hornado-de-chancho-roasted-pork-leg/
tom holladay February 11th, 2010 at 10:46 pm
i make this. secret is soaking the corn good and cooking the it until it pops open before adding the meat. i use badia sazon which does not contain msg. used a dried chile pasilla instead of serrano. shredded it and threw it in. great stuff.