HOW TO MAKE INDIAN CORN RECIPES

Name: George Martin's Indian Corn Soup
Cook time: 1 h
Total time: 3 h
Yield: 25 servings
Cuisine: american
Ingredients: 20 ears dried Indian corn (see Cook's Note); 6 cups sifted hardwood ashes (see Cook's Note)u00A0; 4 pounds buffalo loin, cut into 1-inch cubesu00A0

GEORGE MARTIN'S INDIAN CORN SOUP RECIPE | COOKING CHANNEL

George Martin's Indian Corn Soup Recipe | Cooking Channel image

Provided by Cooking Channel

Categories appetizer

Total Time 3 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 25 servings

Number Of Ingredients 3

Ingredients

20 ears dried Indian corn (see Cook's Note)
6 cups sifted hardwood ashes (see Cook's Note)
4 pounds buffalo loin, cut into 1-inch cubes

Steps:

Remove the corn kernels from each ear by using your thumb to push kernels up and off the cob.
Heat a large cast-iron pot over medium-high heat. Add the kernels, the hardwood ash and water to cover by 4 inches. Bring to a boil and cook for 1 hour, or until most of the hulls have fallen off the kernels. Strain through a drying screen or colander. Rinse the corn with fresh water until all the ash is removed and the water runs clear.
Place the corn back into the pot and cover with water. Bring to a boil, then strain. Return the corn to the pot and repeat this process two more times, until the kernels have begun to soften. Place the corn back into the pot and add the buffalo meat and enough water to cover by 4-inches. Cook for 1 hour, stirring occasionally, until the meat and corn are tender. Serve hot.

GEORGE MARTIN'S INDIAN CORN SOUP RECIPE | COOKING CHANNEL

George Martin's Indian Corn Soup Recipe | Cooking Channel image

Provided by Cooking Channel

Categories appetizer

Total Time 3 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 25 servings

Number Of Ingredients 3

Ingredients

20 ears dried Indian corn (see Cook's Note)
6 cups sifted hardwood ashes (see Cook's Note)
4 pounds buffalo loin, cut into 1-inch cubes

Steps:

Remove the corn kernels from each ear by using your thumb to push kernels up and off the cob.
Heat a large cast-iron pot over medium-high heat. Add the kernels, the hardwood ash and water to cover by 4 inches. Bring to a boil and cook for 1 hour, or until most of the hulls have fallen off the kernels. Strain through a drying screen or colander. Rinse the corn with fresh water until all the ash is removed and the water runs clear.
Place the corn back into the pot and cover with water. Bring to a boil, then strain. Return the corn to the pot and repeat this process two more times, until the kernels have begun to soften. Place the corn back into the pot and add the buffalo meat and enough water to cover by 4-inches. Cook for 1 hour, stirring occasionally, until the meat and corn are tender. Serve hot.

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