Recipe from "Foods of the Southwest Indian Nations" by Chef Lois Ellen Frank, Ph.D.
1. Soak the dried corn overnight in a bowl with water.
2. The next day, put the corn and water in an enameled pot (culinary ash reacts to metal, so this is key.) Cover and bring to a boil over high heat.
3. After the water begins to boil, add the culinary ash (or baking soda). The ash will intensify the color of the kernels.
4. Cover and decrease heat. Simmer over low heat about 5 ½ hours until the hulls are loose and the corn returns to its original color.
5. Stir occasionally, adding water as needed to keep the bottom from burning.
6. Under cold running water, rub the corn kernels between fingers to remove the hulls. Drain the corn in a colander and discard hulls.
Ingredients
Directions
1. Soak the dried corn overnight in a bowl with water.
2. The next day, put the corn and water in an enameled pot (culinary ash reacts to metal, so this is key.) Cover and bring to a boil over high heat.
3. After the water begins to boil, add the culinary ash (or baking soda). The ash will intensify the color of the kernels.
4. Cover and decrease heat. Simmer over low heat about 5 ½ hours until the hulls are loose and the corn returns to its original color.
5. Stir occasionally, adding water as needed to keep the bottom from burning.
6. Under cold running water, rub the corn kernels between fingers to remove the hulls. Drain the corn in a colander and discard hulls.