Dried Corn
Ingredients
Directions
Prepare the corn
Use corn as soon after picking as possible.
Husk and silk the corn, then place it in boiling water for 5 minutes to set the milk.
Cold dip the corn to cool it, then drain and wipe it dry.
Cut and dry
Score or cut down the center of each ear with a sharp knife, then cut the kernels from the cob without cutting too close.
Scrape the cob with the blunt edge of the knife.
Dry the corn using your preferred method, preferably in the oven.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fresh corn
- The kernels are the whole product, and their starch and sugars set into the dried texture.
The step that matters
Boil the corn for 5 minutes before cutting. A brief boil inactivates the enzymes in the kernels that would otherwise break down flavor and color during drying, and it sets the milky juice so the kernels hold their shape.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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