Parched Sweet Corn

Preparation info
  • Makes

    2 cups

    • Difficulty


Appears in
I Hear America Cooking

By Betty Fussell

Published 1986

  • About

Once upon a time, dried seed corn, parched in oil or butter and salted, was a snack as popular as salted nuts. A Californian named Albert Holloway began packaging “commits” to sell to bars when Prohibition ended, and his sons carry on the business today with a hybrid corn based on a giant type still grown by the Indians of Peru, the original home of corn. Today the Holloways grow this giant-kerneled corn in valleys as different as the Salinas in California and the Ma