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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 for 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 precooked canned version, which I don't think is quite as good. It is also available through several sources online. 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 recipe link below. INGREDIENTS 2 cups dried sweet corn 3 to 4 cups boiling water 1 tablespoon sugar 2 tablespoons 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 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. Note: This corn reheats very well. Leftovers, if there are any, are great added to a pot of soup.

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SIMILAR OR RELATED RECIPES Baked Dried Corn Casserole Bernice's Corn Pudding Casserole Creamed Fresh Corn Corn and Lima Bean Succotash Additional Vegetable Recipes Additional Pennsylvania Dutch Recipes

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