Getting Corny!

Corn (Maize) has been on the menu for quite some time now. Thousands of years ago it started out much smaller. Eventually through hybridization becoming what we recognize as corn today.

Many, many uses for this ancient staple..

I would like to show you now one way I like to prepare it. I have used this method many times to provide a delicious meal for my family.

Cooking 40-60 ears of corn at a time on camping trips with my very large family.

Corn ears with leaves still on.

Limes cut into eights

New Mexico Red Chile powder, I prefer Hatches it can be ordered on line!

Black Pepper in this example I use whole black pepper corns and pound and grind them in a Molcajete (Mortar) with a Tejolote (Pestel).

Salt

Butter

In this example I will be cooking 4 ears of corn with leaves still on.

Start with fresh ears of corn. Peel all the leaves down to the base of each cob, do not remove them.

Remove all the silk that you can from each piece of corn.

Then fill a container with water it has to be large enough to hold all the corn you intend to cook.

When cooking large quartiles I use a large ice cooler for this. Soak the corn with all the leaves still attached for at least an hour this hydrates the inside of the cob. The leaves need to be soaked as well and we will close the leaves back up around the corn before we cook it.

After the soaking is complete drain all the water and let the corn stand to allow excess water to drain off.

Start a fire with hard wood to produce coals as you tend it you can prepare the corn and other ingredients. The Coal bed needs to be sufficient for the amount you plan to cook.

Now take a couple of inside leaves from each ear and make tie strips, I will also tie them together to make longer ties.

After laying the leaves back down to cover the corn I twist the tips above the top of the cob and tie it shut. I also tie around the corn about midway.

When cooking large quantities of corn I do not tie them. After soaking the leaves are closed around the corn and I roll each in foil!

After the coals are ready place the corn on the bed of coals.

Continually rotate corn and check the coals by holding your hand close over the fire. You may have to remove the corn as needed to stir the coals so it heats more evenly.

Rotate the corn a little as it cooks.

Prepare other ingredients.

Whole Black Pepper Corns In my Molcajete

Ground Black Pepper Corns In my Molcajete. This Molcajete was a gift from My Mother many years ago and has been used for grinding spices and making Salsas.