How to Dehydrate Corn
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Dehydrated corn can be easily rehydrated in soups, stews, chilis, or casseroles, adding a sweet crunch and rich flavour. It’s also great in trail mixes, cornbread, or ground into cornmeal for tortillas and pancakes. Plus, it has a long shelf life and retains much of its nutritional value, making it a convenient and dependable pantry staple.
Snapshot
Special Prep
cook
Temperature
135°F
Time
8-10 hours
Mass Change
Approx 75% - 90% decrease
How to prep corn for dehydrating
Depending on if you use fresh, canned, or frozen, there’s different prep required:
Fresh corn
Kernels or Whole Baby Corns
Cook the corn using your preferred method—boiling, steaming, grilling, or roasting—but avoid using any oil. Once cooked, cut the kernels off the cob. If you're using fresh baby corn, there's no need to cut them.
Canned or Frozen Corn
Kernels or Whole Baby Corns
No cooking or thawing is needed, as the canning or freezing process already breaks down the fibers.
Pro tip:
If using canned corn, stick with brands that only contain corn, water and perhaps some salt. Skip any brands that contain other additives, as they can affect the dehydrating process.
How to dehydrate corn
Basic Steps (kernels & baby corn):
- Cook the corn using your preferred method—boiling, steaming, grilling, or roasting—but avoid using any oil. Once cooked, cut the kernels off the cob. If you’re using fresh baby corn, there’s no need to cut them. (Omit this step if using canned or frozen corn)
- Drain (if using canned) and arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over lapping).
- Place in the dehydrator and dehydrate at 135°F for about 8-10 hoursÂ
Notes:
- A mesh liner is required for kernels and baby corn
- Dehydrating times may vary (the water content in the corn, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
How do you know when corn is fully dehydrated?
Corn kernels and baby corn will be lightweight and hard. Kernels will click when dropped, baby corns will be stiff and difficult to break in half.Â
Jar test: If eager, you can place your corn in a glass jar and tightly close the lid. If you notice moisture or condensation forming in the jar within 24-48 hours (or if the corn becomes soft or squishy) you know there is still moisture and more dehydrating time is needed.Â
Note: You technically can’t over dehydrate corn. If in doubt, dehydrate until you’re absolutely certain there’s no moisture left.Â
Fresh to dehydrated conversion measurements ​
75%-90%
The mass and weight of corn decreases by about 75%-90% once dehydrated.Â
Ex. 1 cup corn kernels & 1 cup baby corns
- Pre-dehydrated: 1 cup | 165g (kernels) 1 cup | 125g (baby)Â
- Dehydrated: 1/2 cup | 38g (kernels) 2 tbsp | 9g (baby)Â
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How to store dehydrated corn:
Here are some tips to help you maximize the shelf life of your dehydrated corn:
- Allow to cool after dehydrating before storingÂ
- Keep stored in a sealable container or bag in a cool, dry and dark place
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
When dried and stored properly, corn should have a shelf life of several years.
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Rehydrating Dehydrated Ingredients
When & Why to Rehydrate Dehydrated Ingredients
Knowing how much water to use for rehydration is essential for getting the best texture and flavour out of your dehydrated foods. Some ingredients are best rehydrated just before use, while others can absorb enough liquid during cooking – it all depends on how you’re using them!Â
For Dehydrated Meal Prep
- When preparing dehydrated meals for outdoor adventures, understanding the water requirements for different ingredients ensures you add just the right amount, giving you confidence in your meal creativity and preparation.
For Cooking or Baking
- If a recipe doesn’t contain much liquid – such as stir-fries or casseroles – rehydrating beforehand prevents ingredients from staying too tough
- Pre-soaking reduces cooking time, especially for hard ingredients like beans or root vegetables
- Certain dehydrated ingredients (such as whole mushrooms or tomatoes) regain a better texture and flavour if rehydrated before cooking
- Rehydrated ingredients absorb flavours more easily when cooked, making dishes more flavourful
- Baking: Ingredients like dried fruits can be rehydrated to have a softer texture and to prevent them from drawing moisture out of the dough or batter
For Eating Raw
- If you’re eating the dehydrated ingredients uncooked, but prefer a softer texture (such as using dehydrated fruits or vegetables in a salad)
Rehydrating dehydrated corn:
Dehydrated corn to water ratio is typically 1 : 1 – 1.25
 Per 1/4 cup of dehydrated corn:
Quick Simmer
*Best for dehydrated meals and ingredients needed in a pinch
- Add 1/4 cup water and bring to a boil
- Turn down heat, cover and simmer for 5 minutes
- Turn off or remove from heat and let sit for 2-3 minutes
Just Add Hot Water
*Best for dehydrated meals and ingredients needed in a pinch
- Add 1/4 cup boiling water and stir
- Let soak for 12-15 minutes
Add water & refrigerate
*Best for full rehydration
- Add 1/4 cup water and stir
- Allow to cool, place in fridge and let soak for 24 hours
Note: it’s important to not let sit for more than 30 minutes in room temperature because of the risk of bacteria growth.Â
FAQs
Can I dehydrate creamed corn?
I’ve tried it, but it doesn’t work well. It’s difficult to spread it into a uniform layer—some areas end up too thin and watery, while others are thick with the kernel husks. This inconsistent texture makes it hard to dry evenly and makes removing it from the tray a tedious task. If you want to make a creamed corn with dehydrated corn, you’d be better off dehydrating whole kernels, then giving them a light blend with a bit of sugar.Â
Can I use an oven to dehydrate corn?
Not unless your oven can maintain a low temperature of around 135°F (57°C). Corn needs to be dehydrated at this temperature to dry properly. If the temperature is too high, you risk either cooking the corn or causing “case hardening,” where the outer layer hardens, trapping moisture inside and preventing proper drying.
How to Dehydrate Corn
Dehydrated corn can be easily rehydrated in soups, stews, chilis, or casseroles, adding a sweet crunch and rich flavour. It’s also great in trail mixes, cornbread, or ground into cornmeal for tortillas and pancakes. Plus, it has a long shelf life and retains much of its nutritional value, making it a convenient and dependable pantry staple.
Notable Equipment
- 1 Dehydrator
Ingredients
- corn cooked, canned, or frozen; see notes
Instructions
- 1. Cook the corn using your preferred method—boiling, steaming, grilling, or roasting—but avoid using any oil. Once cooked, cut the kernels off the cob. If you're using fresh baby corn, there's no need to cut them. (Omit this step if using canned or frozen corn)
- 2. Drain (if using canned) and arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over lapping).
- 3. Place in the dehydrator and dehydrate at 135°F for about 8-10 hoursÂ
Notes
- A mesh liner is required for kernels and baby corn
- Dehydrating times may vary (the water content in the corn, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
