Drying corn on the cob

[BadHeart]

How do you go about drying corn on the cobb. I moved to New Jersey and have found some really sweet corn. So sweet you don't even have to put butter on it. I was wanting to dry some to use to make parched corn. Do I leave the husks on or take them off. Thanks for the help.

 

[boar]

I pull the husks back and hang them by husks, in safe , dry place. I parch them in a small cast iron pot that is seasoned good. Have shucked them and hung up in burlap bag to dry too. Dilly

 

[Claude Mathis]

I pull the husks back and hang them by husks, in safe , dry place.

Exactly. :thumbsup:

 

[BadHeart]

Thanks for the replys. I have my Grandmothers cast iron pan. Good and seasoned after many years of the best cornbread made. Thanks again

 

[Birdman]

Frosty another way to dry it is to get a 2x2 or 2x4(do not use treated lumber!!!) about 2 to 3 foot long or longer if ya have the room.. Put a way to hang it up on the end and then drive finishing nails on a slight upward angle every so often into it about 4 inchs apart. Then shuck the corn and impale(from the stem end) each ear on a nail, ya don't want the ears to touch. Hang the 2by in a warm airy place n check it every so often until the kernels are DEAD DRY. You can make as many dryers as ya need and have area to hang them. I have done it many times hanging them in the attic and they turn out well. hope this helps some YMHS Birdman

 

[crockett]

I don't know anything about parched corn. It sounds like you'll end with something like dry popcorn. How do you eat it?

 

[BadHeart]

I'm only doing about 6 or 7 ears. My so and I are the only ones at our lodge that eat it. Thanks for the info will try the finish nail on a board. Thanks for the info.

 

[Claude Mathis]

I don't know anything about parched corn. It sounds like you'll end with something like dry popcorn. How do you eat it?

After you dry the corn, on the cob, you lightly "roast" it in a pan. It turns a golden brown and swells up a little. It can be eaten as is or added to soups or stews. It is nothing like "Corn Nuts", which is made from hominy and is very hard.



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

 

[crockett]

Thanks Claude. I have heard about parched corn but knew nothing about how to make it. After it is parched, I assume it keeps fairly well if it is used on the trail.
How long does it normally take for the corn to dry?
A new trail food for me.