Things You'll Need:
- Corn
- Skillet
- Butter, lard, oil or cooking spray
- Spoon
- Paper towel
- Cloth or plastic bags
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Step 1
Dry the corn. The primary ingredient of parched corn is dried corn. To dry fresh corn on the cob, hang it in a dry area of your home and allow it to dry out naturally. Frozen corn can be dried in a dehydrator or spread on a cookie sheet and placed in an oven set at 150 degrees. Leave the oven door open a little. This method can take a few hours and the corn should be turned occasionally to prevent burning.
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Step 2
Oil the skillet. Add a small amount of butter, lard or oil to a skillet. Cooking spray can also be used. Heat the oil on a low temperature. Wipe the frying pan with paper towel to remove any excess oil. Only a thin coating should remain on the bottom of the pan.
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Step 3
Pour the corn in the skillet. Add enough dry corn to the skillet to just about cover the bottom. The actual amount will depend on the size of the skillet.
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Step 4
Cook the corn. Allow the corn to cook slowly. Stir the dried corn constantly to prevent burning. The parched corn is done when the kernels have swollen, and turned a medium brown. A few of the kernels may explode, just like popcorn.
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Step 5
Drain the corn. Pour the parched corn onto some paper towel and allow to thoroughly drain and cool. Turn the corn a couple of times to ensure that all excess oil is absorbed.
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Step 6
Store the parched corn. Place the parched corn in a cloth or plastic bag for storage. A small plastic bag of parched corn will be enough for your next day of hiking.
