Name: Dried Sweet Corn
Ingredients: Working over a jelly-roll pan, cut the corn from the cobs with a sharp serrated knife. Use the back of the blade to press out any “cream” remaining after the tops of the kernels have been cut off; add the cream to the cut corn.; Select and husk fresh, sweet corn, the younger and sweeter the better.; Bring 1 inch of water to a boil in a large pot. A dozen ears at a time, add the corn to the boiling water. Cover the pot and steam-blanch the corn for 3 minutes after the water boils again. Remove the corn and let it cool slightly while you blanch the next batch, assuming that you’re doing more than a dozen ears.

Preparation info

Difficulty
Easy

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

This is an old-fashioned treat that is enjoying new appreciation from a generation to which it is a novelty. It is presently being bought at a brisk rate by mail order from country stores, but it’s simple and satisfying to prepare your own supply if you live in sweet-corn country. Don’t under any circumstances bother with “store-bought” fresh corn—it must be fresh picked and sweet enough to be served as corn on the cob if your dried corn is to be good.

An average ear of corn will yi