Stewed Dried Corn
If you 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. 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 for several years in an air-tight container. Alternately, there are dried corn products available. We have always used John Copes, which can be found in Pennsylvania, as well as several online sources. I have friends or relatives send some to North Carolina because all I can find here is the precooked canned or frozen versions which, like most other foods, are not quite as good as when you make it from scratch. This recipe is for stewed corn, but it can also be creamed or added to soups. Additionally, it can be baked like a corn pudding, as in the dried corn casserole in the similar recipes links.
- 2 cups dried sweet corn
- 3 to 4 cups boiling water
- 1 tablespoon sugar
- 2 tablespoons butter, preferably unsalted, or to taste
- Salt and pepper to taste
- 1 cup regular or evaporated milk
Place corn in large saucepan. Add boiling water and soak for approximately 1 hour, but no longer. Add sugar, butter, salt and pepper. Bring to a boil; reduce heat and simmer for 30 minutes. Add the milk and cook for an additional 5 minutes. Taste for seasoning. Serve immediately or keep warm over a very low heat.
Notes: My mother always used evaporated milk in this recipe. It adds a richer flavor, but regular milk is equally good. The corn reheats very well. Leftovers, if there are any, are great as is or added to a pot of soup.