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 is the only brand I have ever seen. But that was in Pennsylvania and I now live in North Carolina. I sometimes have friends or relatives mail several boxes to me, or I order from an online source, because all I can find here are the precooked canned or frozen versions. Like most other packaged foods, they are not quite as good as what you make from scratch. This recipe is for stewed corn, but dried corn 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 and related 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. Stewed dried corn reheats very well. Leftovers, if there are any, are great as is or added to a pot of soup.