Corn stew

Corn stew is a stew prepared with corn (maize) as a primary ingredient. Many variations exist in ingredient usage and in methods of preparation. Corn stew is a dish in several cuisines of the world. Mazamorra is a historically old corn stew dish in South America that is prepared using simple ingredients, and is a dish in several other cuisines.

Mazamorra (at right, in Chile) is a type of corn stew. The version in the image is prepared with maize and beans

Overview

Corn is a main ingredient in corn stew. Many variations of corn stew exist. A simple corn stew version consists of corn stewed with milk, butter, flour and salt.^[1] Additional ingredients used in corn soups include potato, beans, hominy, creamed corn, carrot, celery, tomato, onion, scallions, garlic, various stocks, butter, salt and pepper^[2][3][4] among others. Meats such as chicken, fish, shrimp, sausage and bacon are sometimes included as an ingredient.^{[4][5][6][7][8][9][10]} Some corn stews are prepared using a roux, which creates a thicker consistency and texture.^[8] Canned or frozen corn and other canned foods such as tomato are sometimes used to prepare corn stew.^[4][8] The flavor of corn stew may improve after a day^[8] or more, because aging allows the flavors to intermingle and coalesce with one-another. Corn stews generally have a thicker consistency compared to corn soups.

In cuisines

Corn stew is a dish several cuisines, including the cuisine of the Southern United States, Cajun cuisine, Native American cuisine, such as among the Hopi tribe, and South American cuisine,^{[8][11][12][13]} among others.

Mazamorra

The dish mazamorra is a historically old corn stew dish among the indigenous peoples in South America that is simple to prepare, consisting primarily of dried cracked corn and water.^[12] The kernels are typically pounded to break them down into smaller pieces.^[12] Depending upon the region, white or yellow corn may be used.^[12] The term "mazamorra" itself originates from native peoples in South America.^[14] Mazamorra and variations of the dish are a part of the cuisine of Argentina, Brazil,^[12] Chile, Colombia, Paraguay, Peru, Uruguay and Venezuela,^[12] and in Costa Rica and Puerto Rico. In South American cuisine, mazamorra morada is a sweet version of the dish prepared using blue corn and berries.^[14]

• 
  Mazamorra with milk, in Argentina

See also

• Food portal

• Corn chowder
• Corn pudding
• List of maize dishes
• List of stews
• Succotash, a culinary dish consisting primarily of sweet corn with lima beans or other shell beans

References

1. Murphy, C.J. (1890). Lecture Delivered by Charles J. Murphy. R. Grant & Son. p. 66. (Delivered before the National Agricultural Society of France, at the International Congress of Millers, Held at Paris in August, 1889, on American Indian Corn (maize) as a Cheap, Wholesome, and Nutritious Human Food){{cite book}}: CS1 maint: postscript (link)
2. Carroll, Mary (January 1996). "Don't Stew Over Dinner". Vegetarian Times. p. 34. Retrieved 11 December 2015.
3. Emmons, D. (1997). Vegetarian Planet. Harvard Common Press. p. 473. ISBN 978-1-55832-115-1.
4. The Slow Cook Book. DK Publishing. 2011. p. 270. ISBN 978-0-7566-8944-5. Retrieved December 11, 2015.
5. Hulin, B. (2009). The Everything Soup, Stew, and Chili Cookbook. F+W Media. p. 196. ISBN 978-1-4405-2113-3.
6. "Old-Fashioned Chicken and Corn Stew". Epicurious. August 20, 2004. Retrieved December 11, 2015.
7. Tartan, B. (1992). North Carolina and Old Salem Cookery. Chapel Hill Bks. University of North Carolina Press. p. 129. ISBN 978-0-8078-4375-8.
8. Link, D.; Disbrowe, P. (2012). Real Cajun: Rustic Home Cooking from Donald Link's Louisiana. Potter/TenSpeed/Harmony. pp. 113–115. ISBN 978-0-7704-3420-5. Retrieved December 11, 2015.
9. Hesser, A. (2010). The Essential New York Times Cookbook: Classic Recipes for a New Century. W. W. Norton. pp. 538–539. ISBN 978-0-393-24767-1. Retrieved December 11, 2015.
10. Ritchie, T.; Fink, B. (2012). Braises and Stews: Everyday Slow-Cooked Recipes. Chronicle Books LLC. p. 105. ISBN 978-1-4521-2505-3.
11. Stephens, B. (2014). The New Southern Table: Classic Ingredients Revisited. Fair Winds Press. p. 104. ISBN 978-1-59233-585-5.
12. Kijac 2003, p. 282.
13. Kavena, J.T. (1980). Hopi Cookery. University of Arizona Press. p. 69. ISBN 978-0-8165-0618-7.
14. Kijac 2003, p. 132.

Bibliography

• Kijac, M.B. (2003). The South American Table. NYM Series. Harvard Common Press. ISBN 978-1-55832-249-3. Retrieved December 11, 2015.