Chard Stuffed with Toasted Corn and Hazelnuts in the Style of the Black Sea

This recipe is from the Turkish town of Trabzon on the Black Sea coast, where dried sweet corn and anchovies are the two most popular staples in the local diet. Here this form of corn is used as the basis of stuffings as well as to make bread and to enrich egg dishes. The sweet, milky, fresh-picked corn is toasted and dried in stone ovens for about 8 hours while still on the cob; then the kernels are scraped off and dried a while longer. The resulting toasted corn has a delicious sweet, ear