Tuesday TIp: How to Make Thanksgiving Dried Corn!

This beautiful Dried Corn is a unique way to Thanksgiving up your table AND provide a good snack at the same time! Looks pretty and tastes great! Double win.

I grew up with my grandmother making “Indian Corn”. And thus that it how I knew it. However, after just a little research, turns out Indian Corn is actually something different ha! Indian corn is a TYPE of corn and is not classified by the way corn [as we know it] is prepared. Thanks to the History Channel….I now realize that Indian Corn is actually referrring to Flint corn, or Indian corn

HISTORY OF THE CORN:

We have the Native American’s to thank for our delicious corn that we enjoy today. As the story goes, the early colonists in America learned how to cultivate corn from the Indians, for whom it was a dietary staple. It was later taken to Europe by Christopher Columbus in the late 1400s and thanks to other explorers and traders, it soon made its way to much of the rest of the globe.

WHAT IS INDIAN CORN?

Indian Corn [aka Flint corn] is the multicolored corn that is often used for decoration. It is one of the oldest varieties of corn. It’s kernels, which come in a range of colors including white, blue and red, have “hard as flint” shells, giving this type of corn its name.

Flint corn kernels contain a small amount of soft starch surrounded completely by a larger amount of hard starch, which means the kernels shrink uniformly when drying and are dent-free and less prone to spoiling (and therefore ideal for autumnal décor).

The corn we are used to eating is called Sweet corn, which can be cooked and chowed directly off the cob, and is also sold canned or frozen. Its kernels are usually yellow or white.

There you have it! A quick low down on the history of corn:)

Today for our Tuesday tip we are going to be showing you how to Dry Sweet Corn and make it as close to Flint corn as we can….hard outer shell, delicious taste. Perfect for you to use on your Thanksgiving meal!

INGREDIENTS:

• Bag of frozen corn
  • I like to buy organic but any kind will do!
  • No need to thaw, works great if you just pour it on frozen and let it dry out from there!
• Olive oil
  • This is optional, just adds a little extra flavor
• Salt and pepper

the PROCESS:

• There are many different levels of drying out food

1. Part way dried out-this way would mean the outer shell is hard but the inside is soft.
2. Colorful- because the kernals are so small, they all ‘dry out’ at different speeds therefore making them beautifully colored and resembling the true Flint [indian] corn. To achieve this affect, you may have to leave the corn in a little longer.

We use this Corn in a variety of ways…

1. Use it as a table decoration for your thanksgiving dinner table

• It looks beautiful scattered on the table and gives a nice autumn feel without having to go and seek out the OG Flint corn.

2. Reconstitute it as Creamed Corn!

• My grandmother and mother both use this dried corn to then reconstitute and make their Creamed Corn for Thanksgiving meal. By making it from Dried Corn, it has a nice toasty flavor and unique texture.
• When I asked my mom for her recipe…this is what she gave me

"just add a can of evaporated milk to the dried corn to a medium saucepan and simmer simmer simmer. Also add some salt and pepper to taste"

So, easy right?! haha but actually that is it! I like to add some paprika and some green onions for a little extra flavor. But man, it is some good creamed corn thanks to the Dried Corn!

3. As a nice crunch on a salad or a by itself as a snack!

• I love to sub dried corn for croutons on a salad! Or just simply add for a nice ‘healthier’ gluten free crunch.

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