Navajo kneel-down bread

Yield: 4 servings

Measure Ingredient
8 \N Ears fresh sweet corn in the husk
¼ cup Canned jalapeno peppers drained and minced, can include up to ...
½ cup Canned jalapeno peppers
\N \N Salt to taste
1 cup Sour cream
\N \N 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 Submitted By HELEN PEAGRAM On 12-11-95

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