Navajo Steam Corn
Image Credit: Tyrell Descheny
Navajo Steam Corn (Neeshjizhii)
To prepare Navajo steamed corn, one must build a fire in an adobe oven and have it heated throughout the day. Clean out the ashes and place the ears of the corn, including the husk. Pour ½-of-a-bucket of water into the oven. Seal the oven with mud and a rock. Let the corn steam in the oven all night. In the morning scrape the kernels off the ear and dry in the sun. Dried corn can be used in many different dishes once it is prepared. The most popular dish is hominy stew.
Thank you to local community members (Aneth, Montezuma Creek, Bluff, Blanding, White Mesa, Red Mesa, MV, ect.) for submitting recipes.
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