Things You'll Need
1 cup dried corn
2 tsp. salt
2 tsp. pepper
2 cups cold water
Long before the invention of the refrigerator or freezer, says Old Fashioned Living.com, people preserved vegetables through the drying method. Even today, if your pantry is stocked with dried vegetables and legumes, you always have access to the healthy goodness of vitamin-packed produce, whether you have had time to grocery shop or not. A nice supply of dried corn is most convenient and is is especially easy to rehydrate and prepare. Once re-hydrated, corn can be used in casseroles, breads, salads or, best of all, simply seasoned and served as a wholesome side dish.
Pour 1 cup dried corn into a medium saucepan.
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Sprinkle 2 tsp. each salt and pepper over the corn.
Pour 2 cups cold water over the corn.
Stir the water and corn gently to mix. Allow the corn to soak in the water for two hours.
Place the saucepan on your stove over low heat and simmer for 45 to 60 minutes or until tender.
Salt and pepper to taste, if needed.
Drain the liquid from the corn and it's ready to serve or to use as a recipe ingredient.
Once your corn is cooked, add butter and 1 to 2 dashes paprika for an especially tasty veggie dish. Store leftover cooked corn in a covered container in your refrigerator.
Discard dried corn that appears moldy or discolored, emits a foul odor or is infested with insects.