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 hours
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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