Published Aug 20, 2016
Updated Sep 26, 2018
This post may contain affiliate links. Please read our disclosure policy.
When I was in boarding school, we were served Cornchaff a couple of times every damn week. Today, I make it almost every week because this dish is a delectable delight of creamy goodness emanating from corn and beans slowly simmered in BIG flavours. Errm, excuse my French.
I’ve had an interesting Cornchaff-making journey since I moved to the United States.
As God would have it, I went to the grocery store the other day and I saw something looking like whole peeled corn in the can. It didn’t look like sweet corn. It looked like dried peel corn. I was confused because the title read, “Hominy”. After looking through the can, umpteen times, I discovered there was “Maiz” written somewhere on it. And “maiz” means corn in French. Thanks for the French lessons, Mr Findo!
I purchased it to see if opening the can would reveal some nice peeled corn to me. Brethren, when I went home and opened the can, tadaaaa! Corn! Peeled soft corn! Corn just like the one back home! I used it together with black beans, which I had boiled earlier. Boiling the beans while doing some form of house chore (or sleeping), reduces cooking time. But don’t forget your beans pot on the fire if sleeping! My black beans together with the corn and all the ingredients I’ll show you in this recipe make for Cornchaff that is da bomb.com.
For those who live in the United States, here is an affiliate link for online purchase:
This recipe is partly in celebration of my newfound love… The soft peeled corn in the can.
- 5 cups boiled corn
- 5 cups boiled beans
- 1 cup palm oil (or vegetable oil)
- 1 stem leeks
- ½ inch ginger
- 7 cloves garlic
- 3 – 4 cubes Maggi
- ½ a large onion
- ½ teaspoon salt
- 1/4 teaspoon country onions (rondelles) powder- optional
- 1 habanero pepper- optional
Prep time: Cook time: Total time: Yield: 5 servings