Did You Do It?

Thursday, January 10, 2008


Way back in September of last year(!), I wrote a post about drying your own sweet corn, an age-old method of preserving the summer’s harvest in a manner that didn’t take up nearly as much space (or require any fancy equipment) as canning or freezing.  It was something my grandmother had told me about, a story you can read here if you’d like to learn more about food traditions in my Pennsylvania Dutch farming family. 

Now the question is, did you do it?  Did you dry your own corn?  I hope the answer is “yes”, because I have a delightful dish to share that features that crunchy dried corn.  The resulting chewy-but-not-soft texture is very unique and compliments the rather nutty flavor nicely. 


2 c. dried sweet corn
2 1/4 c. fat free milk
1 1/2 c. heavy cream
2 t. sugar
2 T. butter
dash of cayenne pepper
freshly ground nutmeg
generous pinch of salt and freshly ground black pepper
3 or 4 strips of cooked (soy) bacon, crumbled
1/4 t. dried marjoram

Place corn in a large heavy saucepan and stir in milk and heavy cream.  Cover and refrigerate overnight.

When ready to use, stir in the sugar, butter, cayenne, nutmeg, salt and pepper. Bring to a boil.  Reduce heat to low and simmer, stirring occasionally, for 35-40 minutes until the liquid is absorbed.  Taste and adjust seasoning if necessary.  Place in warmed serving dish and top with crumbled bacon and marjoram.  Serve immediately.



Posted by Jennie on 01/10 at 08:08 AM

You know, I was just thinking about your dried corn the other day and wondering how you might use it.  I’m excited to see this! Maybe next year I’ll try drying some.

Posted by .(JavaScript must be enabled to view this email address)  on  01/10  at  12:57 PM

I did not dry corn, though this post is close to convincing me that I’d better do so this year! smile

Posted by mikaela  on  01/14  at  02:59 PM
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