Trying to make parched corn, failing miserably

[SquirrelsaurusR]

Actually, I haven't even gotten to the cooking part yet. I'm still trying to figure out how to get the kernels off the cob without popping them and making a big gooey mess. Any suggestions?

 

[Cruzatte]

Any suggestions?

Yeah. Buy it at the store?
:winking:
Cruzatte

 

Might give the PC folks a heart attack BUT I buy frozen packages of kernels at the supermarket .
Turn my oven to about 125 ,spread the kernels out on a cookie sheet , put them in the oven ( I don't have a dehydrator) and leave them till they get really dry . Takes several hours or more .
Then put them in an ungreased frypan on low heat and brown them up . It is best to just cover the bottom of the pan and shake them while browing . They will turn dark...don't burn them they will brown up quick ....and there you go . It took me a few trys to get em right but was a lot of fun doing them . Kept them in a paper bag to keep dry and they lasted quite a while . You can season them in the frypan if you want .
try em . Good luck :m2c: :results:

 

[Claude Mathis]

Actually, I haven't even gotten to the cooking part yet. I'm still trying to figure out how to get the kernels off the cob without popping them and making a big gooey mess. Any suggestions?

Buy fresh corn.

Pull back the husks and hang them to dry. Do not try and remove the kernels from the cob until dry (hard).

After they are dry, the kernels will come off the cob in one piece.

If you buy frozen corn, it has been cut and the inside of the kernel is exposed and it will not puff up when parched. It may cook or "brown", but it will not be "parched corn".

 

[SquirrelsaurusR]

Do not try and remove the kernels from the cob until dry (hard).

I figured that was what I was doing wrong. How long do you let them dry (how many days) before you remove and cook them?

 

How long does it normally take to dry?

 

[Black Hand]

In a dry environment like Montana, it ususally takes 2-3 weeks. When dry, I get it off the cob and try to get rid og the flaky white stuff by using a hair-dryer or the wind and winnowing the chaff out. Store it in a brown paper bag and it will keep near forever. Whenever I see those 10-for-$1 deals at the store (white or yellow) I pick some up and dry it as dscribed above. Cast iron skillet, a little oil, medium-high heat, a little salt and your ready to go. It does get stale after parching so I make enough for a trip and some extra, and then mix in the new stuff on top for the next trip. Great stuff to eat out of hand or to add to stews (add and simmer for 30-60min to soften).
Black Hand

 

thanks , i'll try some

 

[Claude Mathis]

Here's something I posted a while back...

Here's how I do it.

Peel the husks back on the cobs, hang them and allow the corn to dry. After the kernels are dry, remove them from the cob.

Put a very small amount of oil in a large flat bottomed skillet. Add a single layer of dried corn and "roast", shaking constantly, until the kernels swell and turn a golden brown. Remove from the heat - you're done.

It can be eaten as is, or added to soups and stew.

 

[BillinOregon]

Good advice here, and it is making me hungry for some presh parch. I usually use the ears that got overripe in the garden. When I take down the garden in the fall, I pick all the old corn and peel back the husks and let dry in the autumn sun, then twist off the kernels and store in jars for parching. This year I am planting a stand of Hickory King, an heirloom variety that produces very large kernels and was planted specifically for eating, parching or grinding for meal. This is the variety used for Corn Nuts.
You can get it from Heirloom Seeds on the Net.
Another great one for parching is Bloody Butcher, a handsome red corn.

 

[Claude Mathis]

...and store in jars for parching.

I prefer to store jerk and dried foods in cloth or paper bags.

I have found that storing anything in an air-tight container (jars, zip-lock, etc.)can lead to moisture being generated inside.

 

[sherpadoug]

How is this parched corn different from the dried corn on the cob they sell for feeding birds? Then there is cracked corn they sell for livestock feed.

 

[Claude Mathis]

How is this parched corn different from the dried corn on the cob they sell for feeding birds?

It's the "roasting" part that makes it parched corn. Otherwise, it's just corn.

 

[Ridge]

The corn they sell for livestock feed can have chemicals on it to prevent worms. A friend of mine makes corn wine and says he won't touch the stuff.

 

[Claude Mathis]

The corn they sell for livestock feed can have chemicals on it to prevent worms. A friend of mine makes corn wine and says he won't touch the stuff.

Good point. You can get pretty sick eating that stuff.

Why try to save a few pennies by purchasing anything less than fresh corn? If you're going to make parched corn, why not make it the best you can?
It's cheap - enjoy it!

 

[BillinOregon]

Um, corn wine? Is this something that ends up bottled in Mason jars?

 

[SquirrelsaurusR]

...it ususally takes 2-3 weeks.

Okay, I'll let them set for a couple of weeks and then try my hand at cookin' em.

I just hope I don't burn the house down... :shake:

 

[Ridge]

Corn wine........also known as 1st floor wine because you don't want to drink the stuff and go up on the 2nd floor.

It's not moonshine, it's actual wine made from corn.

 

[metalbender]

I just pulled back the husks, tied them together and left them hanging on my fornt porch. Made kind of a decoration on the front porch. I knew they were done when I could rub the ears and the kernals would pop off in my hands.

 

[Kenney Moore]

Cast iron skillet, a little oil, medium-high heat, a little salt and your ready to go.

Howdy,
I also use the cast iron, but I don't use the oil to parch my corn. I find it works just as well. The kernels will swell and turn golden, then a brown. I season with salt, etc. once the corn is removed fron the heat to prevent the seasoning scorching and giving a burnt taste. :m2c: