Best 3 Mohawk Indian Corn Recipes

Mohawk Indian Corn is a distinctive and flavorful dish made from dried corn kernels that have been soaked and cooked in a pot with beans, vegetables, and various seasonings. This traditional Native American dish is a staple in the cuisine of the Mohawk people, an Iroquois tribe with roots in the northeastern United States and Canada. The recipes for Mohawk Indian Corn vary among different communities, but they all share a common foundation of corn, beans, and vegetables. Some recipes also include meat, such as venison or chicken, to enhance the flavor and protein content of the dish. The cooking process typically involves simmering the ingredients in a pot over low heat for several hours, allowing the flavors to meld and the corn to become tender. The dish is often served with bannock, a type of flatbread, or cornbread, and is a hearty and satisfying meal that showcases the culinary heritage of the Mohawk people.

Check out the recipes below so you can choose the best recipe for yourself!

MOHAWK INDIAN CORN SOUP

Mohawk Indian Corn Soup image

On the Akwesasne Reservation where I grew up I have fond memories of corn soup always being on the stove on New Year's Eve. Friends and family would stop in and have a bowl or two and celebrate the end of the year. I continue this tradition with my own family now. Use canned Indian corn instead of hominy if available.

Provided by Mohawk

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil, or as needed
1 ¾ pounds pork loin fillet, cut into 1-inch cubes
6 cups water
3 cubes beef bouillon
3 cubes chicken bouillon
3 cups cubed rutabaga
2 cups chopped carrots
2 cups chopped celery
2 (15.5 ounce) cans canned hominy, drained
1 (15 ounce) can kidney beans, rinsed and drained
salt and ground black pepper to taste

Steps:

Heat olive oil in a large skillet over medium-high heat. Cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes.
Stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves. Add pork, rutabaga, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables tender, about 40 minutes.
Stir hominy and kidney beans into pork-vegetable mixture and simmer until hominy and meat are tender, about 30 minutes more. Season with salt and ground black pepper.

Nutrition Facts : Calories 401.5 calories, Carbohydrate 43.5 g, Cholesterol 62.3 mg, Fat 11.4 g, Fiber 11.5 g, Protein 30.5 g, SaturatedFat 3.3 g, Sodium 1588.7 mg, Sugar 9.5 g

MOHAWK INDIAN CORN

Mohawk Indian Corn image

Make and share this Mohawk Indian Corn recipe from Food.com.

Provided by Duckie067

Categories Vegetable

Time 10m

Yield 2 cups

Number Of Ingredients 4

Ingredients

1 (15 1/4 ounce) can whole kernel corn, drained
1 (4 ounce) package black walnuts, coarsely chopped
1/2 teaspoon black walnut flavoring
butter

Steps:

In a small sauce pan, add corn and a half can of water.
Add walnuts, and black walnut flavoring.
Heat and then serve. Add butter to melt.

Nutrition Facts : Calories 535.5, Fat 36, SaturatedFat 2.3, Sodium 728.2, Carbohydrate 47.5, Fiber 8.4, Sugar 6, Protein 19.6

MOHAWK CORN SOUP

Mohawk Corn Soup image

Make and share this Mohawk Corn Soup recipe from Food.com.

Provided by Beeks

Categories Pork

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

3 pork hocks
1 small cabbage
1 small turnips or 1 small rutabaga
2 medium onions
1 (19 ounce) can yellow hominy or 1 (19 ounce) can white hominy (drained)
1 (19 ounce) can red kidney beans (drained)
2 chicken bouillon cubes

Steps:

Dice cabbage,turnip,and onions and set aside.
Place pork hocks and chicken cubes in 3 quarts of cold water in a 4 quart stock pot and bring to a boil;removing any scum that rises to the top.
Simmer for 2 hours Remove meat from pot and discard fat and bone.
Dice meat and return to pot.
Add cabbage,turnip and onion to pot and let simmer for 45 minutes or until tender.
Add kidney beans and hominy and simmer for 20 minutes.

Nutrition Facts : Calories 138, Fat 1, SaturatedFat 0.2, Cholesterol 0.1, Sodium 323.9, Carbohydrate 26.8, Fiber 7.6, Sugar 3.8, Protein 6.8

Tips:

Use fresh corn: Fresh corn is sweeter and has a better flavor than frozen or canned corn.
Cook the corn properly: Overcooking the corn will make it tough and chewy. Cook it just until it is tender and juicy.
Use a variety of seasonings: Salt, pepper, and butter are classic seasonings for corn, but you can also try other seasonings like garlic powder, onion powder, paprika, or chili powder.
Add other ingredients: You can add other ingredients to your corn dish to make it more flavorful and interesting. Try adding chopped bacon, diced tomatoes, shredded cheese, or crumbled feta cheese.
Serve the corn immediately: Corn is best served immediately after it is cooked. This will help to preserve its flavor and texture.

Conclusion:

Mohawk Indian corn is a delicious and versatile ingredient that can be used in a variety of dishes. With its sweet flavor and unique texture, it is a great addition to any meal. Whether you are making a simple side dish or a more elaborate main course, Mohawk Indian corn is sure to please everyone at your table.