- 1). Fill a cooking pot 3/4 with water, and place it on the stove. Turn the stove on high and bring the water to a boil.
- 2). Preheat the oven to 140 degrees Fahrenheit. If your oven has a "warm" temperature setting, use it instead.
- 3). Remove the shuck from each ear of corn.
- 4). Place five or six ears of corn into a wire basket, and submerge it into the boiling water for five minutes.
- 5). Pour ice water into a bowl.
- 6). Remove the corn from the pot, and immediately submerge it into the ice water. Leave it for five minutes. Space the ears of corn evenly on a cookie sheet, keeping them 2 to 3 inches apart.
- 7). Put the cookie sheet into the oven at 140 F or on "warm," and allow the corn to bake for two or three nights. (Each morning, take out the cookie sheet to free the oven.) Leave the oven door open 3 to 4 inches to allow air to circulate. The corn is done when it is brittle to the touch.
- 8). Store the corn in a cool, dry area of your house in an airtight container or bag.
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