Hiker’s Mexican Corn

Here is a vegetable recipe that makes a very good soup base. Add a 3-ounce package of Sweet Sue Premium Chicken Breast, or 1/4 cup dehydrated ground beef. Cut up some peppered jerky to throw in. The secret to having vegetables on the trail that taste good is to make sure they are well re-hydrated before you boil them. When I first tested this recipe, I added 1/8 tsp of red pepper, and although I like food hot and spicy, that much red pepper is a little too spicy. If you add chicken, try adding 1/8 tsp of chicken bouillon for a flavorful and hearty Mexican soup.

Hiker’s Mexican Corn
3 tbsp. Harmony House dehydrated corn
1 tbsp. Harmony House diced tomatoes
1 tbsp. Harmony House bell peppers
1 tsp. Harmony House chopped onion
½ tsp. Harmony House jalapeno dices
½ tsp. powdered butter
1/8 tsp. Tones Taco Seasoning
pinch cumin (I like more)
pinch ground red pepper
Salt, and coarse ground pepper
½ cup hot water or more

Package all vegetables and spices in one bag, and seal bag with an oxygen absorber inside. On the trail: Add hot water to the bag to rehydrate vegetables about 15 minutes before cooking. Bring vegetables and water to a boil, reduce heat and put in cozy for 10 minutes. Goes great with Hiker’s Refried Bean Burritos.

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