Drying/Dehydrating Corn

[Joseph A. Rich]

Since the freezer is filled with "bossy", my question to the group is:

Has anyone had any experience with dehydrating sweet corn? I would imagine
that you could follow the "par-boil" and cut off the cob method for freezing,
but instead of putting it into freezer bags, through it on the dehydrator
(assuming that you put some covering on the trays to prevent kernels from
falling through.

Anyone have any thoughts on this?

Thanks,
joe

[Phil(NM)]

Corn in it's natural state on the stalk dries right on the cob. Guess
you could do it either way.... ?????
I seem to remember when I was a young'un, that grandma would sit us all
down to shuck dried corn ..... and that meant thumbing the dry kernals
off the cob. Then we'd pour it in front of a fan to remove the papery
stuff.... I had many a sore thumb every fall.... till we got those
special metal things that fit on your thumb amd made the job a lot
easier. I think you can still get them at Lehmans.....

--
================
Phil(NM)
================
"Character is doing the right thing when nobody is looking." JC Watts

"The Earth is 5.4 Billion years old. It is entirely sustainable without
interference by environmental organizations, laws or treaties."

[Cathy Smither]

On Mon, 25 Aug 2003 17:33:38 GMT, Joseph A. Rich <j...@nospam.teamquest.com>
wrote:

This has been done for years (and years and years) in our family. Must be
because my grandparents grew up growing corn on the farm in Illinois.

My grandmother's method was to boil the corn as if you were going to eat it
(I imagine she used leftover ears that hadn't been eaten). Then cut off the
kernels, pick off all the silk that you can, and place them in a single
layer on a cookie sheet, and dry them in the oven at a low temperature.
It's done when it's completely hard and dry. Store it in a jar or ziplock
bag until you need it.

When you want to eat the corn (traditional in our family at Thanksgiving
and Christmas), you soak it overnight, and then boil for an hour or so
(until it's soft enough to eat), and add a little milk, butter, salt and
pepper to taste.

It develops a nice, nutty taste, not much like corn on the cob.

I still make this every year. Got to keep those traditions going!

Cathy Smither

[Joseph A. Rich]

Thanks for the info - now to find some last-minute corn. Season is all but
done here (Iowa).

Regards,
Joe

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