Mote Corn Flavor and Seasoning 500 g

Mote is giant white corn from the Andes, peeled and dried. When boiled, it opens up and becomes tender, with that buttery texture that no other corn has.

In Peru, it accompanies chicharrón and ceviche, and is used in highland soups and stews. In Ecuador, it is the base for mote pillo and hornado. In Colombia, it is used in mute santandereano. It should be soaked the night before and cooked until it bursts.

Bag Weight: 500 g

Giant white corn, peeled and dry

Soak for 8 to 12 hours before cooking

Boil for 1 to 2 hours

Store in a cool, dry place

Pair it with our La Latina Rocoto Paste and El Plebeyo Purple Corn.