Cooking Dried Sweet Corn Recipes

Steps:

• Stir corn, milk, and cream in a large bowl. Cover with plastic wrap and chill at least 4 hours or up to overnight.
• Melt butter in a large pot over medium heat. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and just starting to turn golden, about 6 minutes. Add corn mixture, sugar, and 1 Tbsp. salt. Increase heat to medium-high and cook, stirring frequently, until mixture comes to a boil. Reduce heat to low and simmer, stirring occasionally, until creamed corn is thick, about 30 minutes.
• Season to taste with salt and pepper. Top with chives.

Steps:

• 1. Soak dried corn for 2 hours in water in a saucepan. Do NOT drain. Cover and cook slowly until the kernels are tender (50 to 60 minutes). Correct seasonings if desired. Add butter. Serve in sauce dishes, broth and all. If you like, add two tablespoons milk. Serves four to six.

Steps:

• Place corn in large bowl with milk and cream. Cover and refrigerate for at least 4 hours, preferably overnight.
• Add sugar, salt and butter. Transfer to saucepan and bring to boil, stirring to avoid sticking. Reduce heat to low and simmer, stirring occasionally, for 30 minutes. Season to taste with salt and freshly ground black pepper.

Steps:

• Preheat oven to 375 degrees. Using a blender or food processor, chop the dried corn until finely ground.
• In a large mixing bowl, combine the ground corn, milk, butter, salt, sugar and eggs. Mix well.
• Butter a shallow 2-quart baking dish. Pour in the corn mixture. Bake until set and golden brown on top, about 1 hour. Serve hot.

Steps:

• 1. When corn is ready to pick, carefully select the best ears, husk and silk them, leaving the last bit of stump-end (close to the ear) and the tip-end intact. The stump makes a good handhold, and the tip a good rest, when cutting the corn from the cob.
• 2. Work as quickly as possible in preparation so none of the goodness is lost. First, plunge the ears into a large covered kettle of boiling water for five minutes to set the milk in the kernels, then dunk them in cold water with ice cubes to stop the cooking. After the corn is cooled enough to handle, cut the kernels off the cob, holding the ear upright by the little stump and using a sharp paring knife to cut downward toward the tip-end, being careful not to cut too close to the cob. Then scrape the cob, using the back of the knife, to get all the milk and kernel hearts.
• 3. Set the oven on warm, spread the corn evenly in large trays or cake pans to a depth of no more than one to one and a half inches, then slide the pans into the oven and leave them there for two or three nights or until corn is thoroughly dried. Mornings, take the trays out of the oven to rest and to free up the oven for other cooking. Stir the corn a few times each day to ensure even drying throughout. The dried corn will keep for any length of time with no additives whatsoever.
• 4. You can expect the corn to shrink up to as much as half its original bulk during the drying process. A gallon jar will hold the equivalent of five dozen ears. Coffee cans, canning jars and even plastic bags will serve as well whatever fits your storage capacity.

Steps:

• Fill small saucepan three-fourths full of water; heat to boiling. Add corn; cook 5 minutes. Drain; rinse with cold water until cool.
• In medium bowl, gently mix corn, beans, avocado, tomatoes, oil, parsley and lemon juice. Season with salt and pepper. Serve immediately or refrigerate until serving time.