Navajo (Diné) Steam Corn

For the Diné people, corn has always been a food of nourishment, care, and tradition. Steam corn or Neeshjízhii,  is prepared slowly and intentionally, following methods passed down through generations.

Traditionally—and still practiced today—corn is steamed underground, using earth-heated methods that allow the kernels to soften gradually while preserving their natural flavor and texture. This slow process creates a hearty, comforting food that is often shared with family and paired with mutton backbone or broth.

Our steam corn with mutton stew is inspired by these traditional practices. Steam Corn Stew is a local Navajo favorite and is often enjoyed with frybread, salt and jalapeno.