Sweet Corn
Ingredients
Directions
Prepare the corn
Cook the corn in boiling water for 2 to 5 minutes to set the milk.
Cut the kernels from the cob with a sharp knife, avoiding the cob pieces.
Spread the kernels thinly on trays.
Place them to dry, stirring occasionally until dry.
Alternatively, boil or steam the corn on the cob for 8 to 10 minutes to set the milk.
Drain well.
Cut the corn from the cob.
Scrape out the remaining grains carefully.
Dry and condition
Dry the corn for 3 to 4 hours at 110°F to 145°F.
Dry in the oven for 10 to 15 minutes.
Finish in the sun.
Pack the dried corn in cartons or boxes for a few days to condition.
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
- Very young and tender corn
- Provides the sweet, milky kernels that are dried to make the product.
The step that matters
Cook the corn to set the milk. Brief cooking in boiling water or steam sets the milky liquid inside the kernels before drying. Under-cooking can leave the milk runny, while over-cooking can make the kernels tough and affect how evenly they 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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