Navajo Dry Steam Corn
Navajo Dry Steam Corn – We cook our corn underground for 10-12 hrs. First we heat the cooking pit which holds 1 and a half truck loads of green corn. After 8-10 hrs of heating with Pinõn fire wood, we load the pit with the corn. We then pour in 5-9 gallons of water before airtight sealing the lid of the pit with mud before the steam can escape out the pit opening. This way of cooking the corn underground traditionally allows for high temperatures and high pressure cooking naturally, this gives our corn that traditional “Navajo taste”.