Huun Ga’i – Whole Kernel Cob-Roasted Pima Corn. Our corn is hand-picked, husked, then roasted over a mesquite fire. It is then set out in the sun to dry. It is shelled by hand and packaged. Our Huun Ga’i is great in Poshol (stew) and a great side dish or as an addition to summer salads and salsas. Add our delicious cob-roasted corn to beans, soups and stews at the start of cooking
Ga’ivsa – “Pima Diamonds” Stone Ground Cob-Roasted Pima Corn. Our corn is hand-picked, husked, then roasted over a mesquite fire. It is then set out in the sun to dry. It is shelled and ground by hand. Used for traditional thin corn stew. Boil in a pot with water until soft. Top it with green chilies and shredded cheese. When cooked longer our Ga’ivsa makes a wonderful Risotto and a delicious Corn Pudding as well! Use a 4 to 1 ratio on water to product for best results!
Basic Roasted Pima Corn
Place 4 &1/2 cups of water in a sucepan.
Add 1&1/2 cups of Whole Roasted Pima Corn.
Bring to a rapid boil for 5 minutes.
Reduce heat to medium low and simmer covered for 45 minutes.
5. Remove from heat and let stand covered for 5 to 10 minutes.
A great side dish or as an addition to summer salads and salsas!
Ingredients
Directions
Place 4 &1/2 cups of water in a sucepan.
Add 1&1/2 cups of Whole Roasted Pima Corn.
Bring to a rapid boil for 5 minutes.
Reduce heat to medium low and simmer covered for 45 minutes.
5. Remove from heat and let stand covered for 5 to 10 minutes.
A great side dish or as an addition to summer salads and salsas!
Pima Cornbread
Preheat oven to 400 degrees. Butter the bottom & sides of an 8 inch round pan.
In a medium sized mixing bowl combine corn four, milk, egg, oil and agave. In a separate bowl mix together wheat flour, baking powder and salt.
Make a well in the middle of the wheat mixture and pour in the moist corn mixture. Fold the ingredients together until well combined.
Scrape batter into prepared pan and bake on the middle rack of the oven for 20 to 25 minutes until a toothpick or knife inserted in the center of the cornbread comes out clean.
Cut into wedges and serve warm.
Makes 4 to 6 servings
Ingredients
Directions
Preheat oven to 400 degrees. Butter the bottom & sides of an 8 inch round pan.
In a medium sized mixing bowl combine corn four, milk, egg, oil and agave. In a separate bowl mix together wheat flour, baking powder and salt.
Make a well in the middle of the wheat mixture and pour in the moist corn mixture. Fold the ingredients together until well combined.
Scrape batter into prepared pan and bake on the middle rack of the oven for 20 to 25 minutes until a toothpick or knife inserted in the center of the cornbread comes out clean.
Cut into wedges and serve warm.
Makes 4 to 6 servings
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