Recipe
Boiled Peruvian Mote Corn
Large **mote corn** kernels boiled until **tender inside** but still firm, with that classic highland chew that supports the plate without stealing the spotlight. Soak it, cook it gently, and it is ready to lift soups, stews, or whatever you serve next to it.
What you need
Ingredients
- 500 gCooked Hominy Corn
- 2 tspTable Salt
- 3.6 lWater
Per serving
Nutrition
- kcal
- 60
- fat g
- 0.75
- carbs g
- 11.92
- fiber g
- 2.08
- protein g
- 1.25