Also called Navajo tamales or nitsidigo’i, these packages of corn mush wrapped in corn husks use fresh corn kernels rather than dry cornmeal as their base ingredient. Fresh corn kernels are scraped from the cob and traditionally were ground with a metate, a concave stone used as a grinding basin, similar to the base of a mortar and pestle. Historically, kneel down bread would have been baked in an underground pit fire, with the corn husk packages layered with fresh leaves and moist dirt before being covered with hot coals. After cooking for an hour or so, the corn husk packages were removed and served hot as a side dish, or dried to eat in the winter.
Recipe Servings: 12
Ingredients
- 12 ears of fresh corn, husks softened
- Water, for boiling
Directions
- Scrape the kernels from the ears of fresh corn, reserving the husks.
- Grind the kernels into a mush.
- Preheat the oven to 375°F.
- Place a spoonful of the corn mush inside each of the corn husks and fold closed.
- In large saucepan, bring water to a boil and cook the wrapped packages for 1 hour, adding water as needed to prevent burning.
- Cool before serving.
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