Dried Sweet Corn
Thanksgiving is coming up shortly and that means dried sweet corn. This corn has a nutty flavor that is unlike the fresh or canned product. Although there are as many recipes as there are cooks I thing the simplest is the best.
1/2 to 1 cup dried corn
Water to cover
Small amount of milk (or cream)
1-2 Tbsps. butter
Freshly ground pepper
Put corn into a saucepan and add water to cover. Simmer about half an hour. Retain the water and add a small amount of milk, plus a tablespoon or two of butter. Add fresh ground pepper.
Corn pie is also delicious.
Dried sweet corn is a Pennsylvania Dutch staple. The corn is not cooked before drying but merely blanched (some recipes call for putting the blanched cobs in ice water to stop the cooking)
http://www.simplycanning.com/dehydrating-corn.html.
My mother-in-law had an antique corn dryer that looked exactly like this
http://americanpreppersnetwork.net/v...?f=196&t=31650
As a matter of fact one company specializes in making and selling dried corn
http://www.johncopes.com/
Copes dried sweet corn prides itself as continuing a PA Dutch tradition. Has this tradition spread to other areas?
Thanksgiving here in the States is a little over a month away and that is the traditional time to serve dried corn. I can hardly wait. Cheers, Tony
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