How to Dry Sweet Corn

By Grace V. Schillinger
Published on May 1, 1971
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PHOTO: FOTOLIA/MARIANNE MAVER

I don’t say this method of drying sweet corn goes back to the pioneers of this country but it’s the recipe that both my grandmothers used. The process is easy and doesn’t take forever nor a lot of fancy equipment. If you try it you’ll have the satisfaction of reviving a long-ago way of preserving sweet corn for winter use and your friends will probably begin to think of you as a gourmet cook.

Ingredients:

8 pints of raw sweet corn, cut off the cobs. DO NOT blanch the corn.
6 tablespoons granulated sugar
4 teaspoons coarse canning salt
1/2 cup sweet cream

Method:

Does that one-half cup of sweet cream throw you? It needn’t. You can still buy real cream at a dairy store and some of you fortunate folks will have honest-to-goodness cow’s or goat’s cream on hand. For heaven’s sake don’t try to use imitation dairy whip!

Boil the ingredients in a heavy pan for 20 minutes, stirring constantly so the mixture doesn’t stick. Take from heat and spread the cooked corn in shallow pans in an oven turned to its lowest possible temperature. Stir often.

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