Three ways to cook with Indian Corn

Indian Corn, or Flint corn, is one of the oldest types of corn and comes in a variety of colors. It can be used to make hominy, polenta, cornmeal, soups, and much more. Every year, Ho-Chunk Farms harvests Indian Corn on the Winnebago Tribe of Nebraska using traditional methods. Community members can get involved by helping pick the corn, removing kernels and drying the corn in the sun. You can learn more about the harvest here. The corn can also be purchased on our website.  

One of the most popular ways to serve Indian Corn is in soup, but there are a multitude of ways it can be used. Here are three ways (including our soup recipe) that you can serve this delicious, traditional food at home. 

Indian Corn Soup 

This classic recipe is a favorite and makes a large portion to share with family and friends.  

What you’ll need: 
1 qt Indian Corn 
2 qts Water 
2 lbs Stewing beef (cubed) 
12 oz LB Jamison Beef Base (or preferred bouillon or base) 


  1. Soak corn overnight or for at least 4 hours 
  2. Combine corn, water, and beef into cooking pot and boil for at least 2.5 hours. (Beef base can be added after boiling begins. Season to taste.) Stir occasionally and add more water as evaporation occurs or to desired consistency. 
  3. When meat is done to your liking, corn will be done also. 
  4. Taste before adding any other seasonings. Serve hot. 


Yes, Indian Corn can be popped on the stove top just like regular popcorn. This makes a delicious (and easy!) snack for movie night.  

What you’ll need: 
Olive oil or avocado oil 
Indian Corn 
Large pot 


  1. Heat oil over medium heat. Add 2-3 kernels of corn to the heated skillet until they pop.  
  2. Add enough kernels to barely cover the bottom of the pan. Cover. 
  3. Once popping stops, remove the pan from heat and enjoy! 


Skip the store-bought stuff and make your own grits at home! Grits are great served with eggs for breakfast or as a side dish with dinner. Get creative and add peppers, onions or chilies. Keep in mind these grits will be a bit more coarse then store-bought grits. 

What you’ll need: 
Coffee grinder or flour mill 
Indian Corn 
Salt, cheese and/or butter to taste 


  1. Add corn to the coffee grinder or flour mill. Pulse 3-5 times until the corn is broken into chunks, but not yet a flour consistency. Grind until you have about 1 cup of grits. 
  2. Bring 3 ½ cups of water to a boil. Add grits and stir well.  
  3. Cover, reduce heat to simmer and let cook for 15 minutes, checking often. If the grits become dry, add small portions of water.  
  4. Remove from heat, add desired seasonings or cooked toppings, and enjoy. 

13 thoughts on “Three ways to cook with Indian Corn

  1. Molly Roe says:

    I’ve heard of that too! It does work but doesn’t produce as much popped corn, in my personal experience. -Molly (account and brand manager)

  2. RICHARD says:

    I was wondering if cooking the Flint corn kernels in a pressure cooker shorten the boiling on the stove time? Any suggestions? Long boiling can ruin nutritional values. By the way– what is the nutritional value of flint corn compared to regular white or yellow corn? higher fiber? etc.? 11-23-23

  3. Eric says:

    It’s not a traditional way to pop corn, but I’ve had some success putting an ear of dried corn in a paper bag and putting it in the microwave for a minute or two.

  4. Molly Roe says:

    Hi Rob,

    Thanks for reaching out! We have not tried to pop the Indian Corn, but my recommendation would be to try a different heat level or try stirring the popcorn more frequently as it’s cooking. That might help with more even cooking.

  5. Rob Kamstra’s says:

    Hi, I am wondering how much corn and oil should I use for popcorn? I tried two batches yesterday, one with about 5 tablespoons oil (canola) for 3/4 corn, and the other about 2 tablespoons oil, with 3/4 cup kernels. The 1/4 cup oil did achieve popcorn, but it took twice as long as the ‘usual’ organic popcorn. The other method did not get more than 10-12 kernels to pop! Can you provide some help? We use a Westbend/Stircrazy popper.

  6. Molly Roe says:

    Hi Enid,

    We do not sell seeds at this time. We do sell dry heirloom corn, you can find those by checking out our “Shop” page on this website. Thank you!

  7. Renee Ferrell says:

    I tried grinding and then cooking with it in corn bread. The bread was bread with ground uncooked corn in it. Before I waste anymore of our precious corn with another mistake could you advise me on how to fix this error? Would soaking them corn solve them issue?

  8. Patrick says:

    I have corn carnals from the 70’s from a family reunion. Do you think they would grow?
    Should definitely be non gmo

  9. Molly Roe says:

    Hi, Marc! Not a dumb question at all. I would say no, you can’t tell a different in the taste. Sometimes there may be a difference in the texture, but for the most part it is the same, just a different color. Thanks for your question! – Molly

  10. Marc Yamamoto says:

    Its a dumb question, but do the different colored kernels on the multi-colored ears, taste differently from one another?

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