That’s dehydrated corn in that picture above. Nope, it’s not the same as field corn or popcorn, which are allowed to dry in the field on the cob then harvested.
This is sweet corn, grown in our back yard this summer, and it’s yummy! Plus, when it’s dried in the dehydrator, it doesn’t have to take up space in my freezer.
Like the marshmallows I told you about recently, corn is super easy to dehydrate. Basically, you just have to pull it out of the freezer, spread it on the drying trays and dehydrate at about 135 degrees for about seven hours or until crispy and brittle.
You can use corn you blanched briefly and cut off the cob, the process described here. Or you can use store-bought frozen corn kernels.
The resulting product is sweet and retains its corny taste but with a texture reminiscent of a slightly crunchy and tough dried apple. I like it as a garnish on salads, but it is also good in soups and stews. Recipes are available for a corn casserole made from dried corn, too, but I haven’t tried any of these yet.
Tagged: food storage