How to Dehydrate Kernels

One way to preserve and store extra corn is to dehydrate the kernels.

Dehydrating corn kernels for future use is a great way to utilize leftover corn ears and prevent product waste. You can use the dehydrated kernels to make your own homemade popcorn, or rehydrate the kernels for fresh-tasting corn later on. Regardless of your end purpose, if you decide to dry and store corn kernels, your first step is to choose which method you want to use, based on your resources and the amount of time you want to spend dehydrating your excess corn. Does this Spark an idea?

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Instructions

Using a Food Dehydrator
- 1
  
  Remove the husk and strings from whole ears of corn. Wash the ears thoroughly.
- 2
  
  Cut the kernels off of each ear of corn and spread them evenly on the dehydrator tray.
- 3
  
  Preheat the food dehydrator at about 112 to 130 degrees Fahrenheit, then insert the tray. Dry the kernels for about ten minutes. Once kernels feel leathery and appear wrinkled, remove the tray and allow them to cool before storing.
Oven Dehydration
- 4
  
  Remove the husk and silk strings from as many ears of corn as you plan to dehydrate. Wash them thoroughly.
- 5
  
  Boil the prepared ears of corn for four minutes. Remove from water and drain. Cut the kernels off each ear of corn and discard the empty cob.
- 6
  
  Dehydrate the kernels overnight for about 18 hours. Place the kernels on an oven tray, set your oven to 100 degrees Fahrenheit and leave them to dry. Once dry, remove the kernels and store.
Air-Drying Kernels
- 7
  
  Remove the husk and silk strings from your ears of corn.
- 8
  
  Insert the ears of corn into mesh bags. Hang the bags in a warm, ventilated area for at least a week.
- 9
  
  Test an ear of corn once a week by shelling a handful of kernels and trying to pop them. When the popped kernels meet your taste expectations, remove all the ears of corn, shell the kernels and store them for future use.

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Comments

dennis.byras Oct 13, 2011
Popcorn comes from certain varieties of corn. Cutting off the cob guarantees the corn will not pop Popcorn needs to be "sealed" as a seed to build up the required steam pressure to POP.