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Dessert

To Dry Green Corn

This dish describes drying fresh corn kernels by steaming and sun-drying.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Dry Green Corn

Oven, in the book's wordsA warm oven

Ingredients

Directions

Prepare

  1. Trim off the husks and silk from the corn.

  2. Place the corn in a kettle with a small amount of water.

Steam and dry

  1. Cover tightly and steam over heat until the milk is cooked.

  2. Cut the corn from the cob and spread it out to dry in the sun on papers or boards, stirring often.

Recipe from a historical cookbook (Internet Archive).

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
Provides the kernels that are steamed and then dried into the finished product.
Water
Creates steam in the covered kettle so the corn cooks gently without scorching.

The step that matters

Steam until the milk is cooked. Steaming in a tightly covered kettle cooks the kernels' milky juice and sets the starch. Undercooked kernels may dry unevenly and spoil, while overcooking can make them mushy and harder to dry.

“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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