So, as part of my canning marathon yesterday, I dried corn.
What the heck? You ask? Why dry corn? It does SO well in the freezer!
Well…
Let me tell you. I saw a dried corn recipe recently and decided to try it. The author said that it was nummy, nutty and a guilt free snack! I’ve decided that this was correct. So, what I did was to basically follow the same process I did for frozen creamed corn, with a couple of exceptions. Here we go:
- Shuck the corn (no biggie, you all got this…)
- Blanch the corn – 6 minutes this time!
- Cut the corn off the cob – do it once, not repreatedly. My handy-dandy corn cutter zipped the corn off the cob like no-body’s business, but I did have to resist the urge to get what little was left on the cob!
- Dehydrate…ooo…my new toy!
So, on the return from Pennsic, I stopped by and picked up a dehydrator I’d located on Cragislist. It’s an Excalibur 9 tray model and it has the fruit roll up/jerky paper. All 9 trays have come in VERY handy the first time I used it….All that corn, tomatoes and seeds!
When you are done you get this: It’s good for, well, guilt free eating, dropping into soups, and looking VERY pretty!
