A question about parched corn

[davemcg]

I was reading through the thread about parched corn, Ive never had it before and never made it either so last night I thought I'd give it a shot.
I went to Petsmart and bought some dried cobs, scraped the corn off, roasted it in a little oil until it swelled as per "Claude's recipe" I guess it turned out ok but it cooked up harder than I'd expected, I was thinking it would be about like cornnuts but this is more like a roasted coffee bean, if you've ever crunched on one of them.
I tried roasting it longer (dark brown beginning to char) and less (golden brown) but neither way seemed to make a difference. Would the type of corn make a difference, sweet corn vs. feed corn for instance, or was I just expecting the wrong results?

Thanks, Thunder

 

[Black Hand]

Use corn from the supermarket. Animal corn may be treated with stuff you don't want to eat. The kernels will swell and become crispy/crunchy (not hard and crunchy like corn nuts).

 

[Claude Mathis]

Use corn from the supermarket. Animal corn may be treated with stuff you don't want to eat. The kernels will swell and become crispy/crunchy (not hard and crunchy like corn nuts).

:thumbsup:

For the best flavor (and you know what you're eating) I buy fresh corn and hang it until it's dry.

 

[davemcg]

OK, Thanks for the advice, crispy crunchy and flavorful is kind of what I was hoping for.

Guess the neighborhood squirrels will get a treat :haha:

 

[boar]

Dried sweet corn is what I use. I parch in a 3qt cast iron pot that is well seasoned. Very little oil. I read the indians used hot coals in a pot, swished around. When sweet corn is in, just hang some up by husks where safe from critters and dry. Older corn is fine, ones they leave as too tough. I have let them dry in burlap bag. Dilly

 

[bingo1952]

"Corn Nuts" Is more like Hominy than parched corn. I'm not sure but I think Corn Nuts is probably deep fried hominy.

 

[Claude Mathis]

"Corn Nuts" Is more like Hominy than parched corn. I'm not sure but I think Corn Nuts is probably deep fried hominy.

It is hominy. :thumbsup:

 

[Rancocas]

Okay, I've never had any parched corn, but from everything I've heard about it, it sounds basically like popcorn.
why not just buy a bag of popcorn, stomp on it to break it up into smaller pieces, and use that?

 

[Claude Mathis]

Okay, I've never had any parched corn, but from everything I've heard about it, it sounds basically like popcorn.
why not just buy a bag of popcorn, stomp on it to break it up into smaller pieces, and use that?

I little knowledge is, well, a little. :grin:

Parched corn doesn't "pop". The kernels swell slightly, but that's all. It's nothing like popcorn.

 

[Black Hand]

With popcorn, the steam caused the kernel to burst everting the endosperm into the white, fluffy mass you are familiar with. With parched corn, there is enough steam to puff the kernel, but it rarely bursts and you get more of an "old maid" (pardon the term) that is crispy/crunchy rather than rock-hard like an un-popped popcorn kernel.

 

[bingo1952]

"Old Maid"=Never been popped. :rotf:

 

[Black Hand]

"Old Maid"=Never been popped. :rotf:

There is a comedian in every bunch! :grin:

 

[chipper]

We prepared the corn by cutting it off the cob and dried it in double wrapped cheese cloth.
We hung this from the clothes line until dry and stored in mason jars. We then ate the dried corn by soaking in water overnight and and boiling it to soften it up. It looks just like frozen corn you buy at the store but the flavor is way different. My pop told me stories about growing up on the Pine Ridge in SD. They made hominy in a big galdron by soaking the corn in lye until the hull was disolved. They then washed it several times to remove the lye and made soup and grits from it.
By the way, popcorn is type of corn. You can find it plant it and it will pop when dried. We did that as a kid too. The seed package said right on it, Popcorn....
Regards
Loyd Shindelbower
Loveland Colorado

 

[Claude Mathis]

If you cut the corn from the cob, it will not make
parched corn. Once the kernel is cut open, it will not roast the same and it will not produce the same end result.

That doesn't mean it's not good, but it's not "parched corn" as traditionally prepared.

 

[crockett]

Yeah- let it dry on the cob and knock off the whole kernel. The idea is to protect the hull so the corn can swell under heat.

 

[Claude Mathis]

Yeah- let it dry on the cob and knock off the whole kernel. The idea is to protect the hull so the corn can swell under heat.

Correct. Some folks miss this point and by frozen "cut corn", which will not produce the same result.

 

[BadHeart]

When drying corn on the cob, do you pull back the husk or leave it over the cob. Also putting in my attic where the heat is higher, will that help it dry faster are will it hurt it?

 

[boar]

I pull it back and use the husk to hang it. At home we grew our own popcorn, it was hung like this in our attic. I have shucked it and put in a onion sack too,the open weave kind, and air dried it. I only use sweet corn for parched. Dilly

 

[Claude Mathis]

When drying corn on the cob, do you pull back the husk or leave it over the cob. Also putting in my attic where the heat is higher, will that help it dry faster are will it hurt it?

Here's a method that works well for me.
---------------------------------

First, peel back the husks on the ears of corn and hang them until they are dry. I hang them from the rafters in the garage as it stays nice and warm there.

After the corn is dry, I remove it from the cob and place it in a tray and let it dry a little more. At this point you have "dried corn".

You can stop now and save the corn until you are on a trip and parch it then or parch the corn ahead of time at home.

To "parch" the corn, cover the bottom of a cast iron skillet with a single layer of corn and roast it (shaking occasionally) until the kernels swell up and take on a slight brown toasted color.

That's it! You now have parched corn. You can eat it as is or throw it in soup or powder it to thicken soup or stew.

 

[Black Hand]

Store parched corn in the freezer between trips if parched ahead of time. It can be refreshed by crisping in a toaster oven or frying pan.