STEWED DRIED CORN

SERVES 8

If you have never had dried corn you really must give it a try. It goes back to the days when drying was used to preserve vegetables through the winter. The dried corn has a rich, nutty flavor, very different from fresh. I was fortunate to have access to a large amount of fresh ears of corn years ago and dried a bunch in my dehydrator. It was great and lasted several years in an air-tight container. Alternately, there are dried corn products available. We have always used COPES which is available in Pennsylvania. I have friends or relatives send some to North Carolina because all I can find here is the canned variety. As always, I prefer to control the salt, sugar, etc. that goes into a recipe. This recipe is for stewed corn, but it can also be Baked or creamed.

INGREDIENTS

2 cups dried sweet corn

3 to 4 cups boiling water

1 tbsp. sugar

2 tbsp. unsalted butter, or to taste

Salt and pepper to taste

1 cup milk (use evaporated for a richer flavor)

Place corn in large saucepan. Add boiling water and soak approximately 1 hour. Add sugar, butter salt and pepper. Bring to a boil; reduce heat and simmer approximately 30 minutes. Add milk and cook for an additional 5 minutes. Taste for seasoning. Reheats very well.

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