Title: Navajo Kneel-Down Bread
Categories: Native
Yield: 4 Servings
| 8 | | Ears fresh sweet corn in the husk |
| 1/4 | c | Canned jalapeno peppers drained and minced, can include up t |
| 1/2 | c | Canned jalapeno peppers |
| | | Salt to taste |
| 1 | c | Sour cream |
| | | Pure ground chili pepper to taste |
Chop a slice from the bottom of each ear with a cleaver so that you can
remove the husks easily and stand the ears upright for cutting off the
kernels. Remove husks and save. Discard silk. Place cob upright, cut end
down, on a cutting board or wide soup plate and cut kernels straight down
with a sharp knife. Puree kernels in a food processor, grinder or blender
to make a slightly chunky pulp. Tear ends of husks slightly to help uncurl
them. In a shallow casserole, overlap husks to make a solid layer of
husks. Seal top of dish with aluminum foil. Bake at 350 degrees for one
hour. Remove foil and top layer of husks. Ladle sour cream in a mound in
the center of the dish and sprinkle with chili before spooning out
portions.
Unexpected end of recipe From: Terri Woltmon