People have dried vegetables for preservation since ancient times.
Oven drying corn kernels as soon as they're harvested preserves them indefinitely, giving you sweet, flavorful corn yearround. Simply rehydrate the corn, and it can be used in any recipe calling for corn. Whether you dry your own corn or purchase it, roasted dried corn makes a simple and delicious side dish or addition to chowders, stews or salads. Always soak dried corn kernels until they are fully reconstituted before roasting.
Instructions
1. Add 1 cup of dry corn to a bowl. Cover with 2 1/4 cups of cold water and allow it to sit for 30 minutes to two hours, until the corn doubles in size.
2. Drain the corn and spread it on a paper towel to absorb the excess moisture.
3. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil. Grease the foil with 1 tbsp. olive oil.
4. Place the rehydrated corn on the prepared baking sheet in a single layer. Sprinkle with salt, if desired.
5. Roast the corn at 400 degrees Fahrenheit for 15 to 20 minutes, turning the corn with a spatula every five minutes, until it's golden and starting to brown, but not charred.
Tags: baking sheet, corn kernels, degrees Fahrenheit, dried corn