Parched corn

Discussion in 'Back to Basics' started by Bishop, Mar 9, 2016.

  1. Bishop

    Bishop Monkey+++

    Any one make parched corn if so would you post a recipe I do it but just use froze corn and garlic salt and olive oil.
    UncleMorgan likes this.
  2. Witch Doctor 01

    Witch Doctor 01 Mojo Maker

    Parched Corn Recipe
    Here it is my famous trail food of parched Corn. Why spend a bunch of money on pricey power bars, Native Americans and the early pioneers already knew how to make an easy nutritious snack. Parched corn was staple of early Americans and today it is the perfect pick-me-up for any outdoor activity. Follow these steps to whip up a batch of the original American energy food.

    Things You'll Need:
    Butter, lard, oil or cooking spray
    Paper towel
    Cloth or plastic bags
    Dry the corn. The primary ingredient of parched corn is dried corn. To dry fresh corn on the cob, hang it in a dry area of your home and allow it to dry out naturally. Frozen corn can be dried in a dehydrator or spread on a cookie sheet and placed in an oven set at 150 degrees. Leave the oven door open a little. This method can take a few hours and the corn should be turned occasionally to prevent burning.
    Oil the skillet. Add a small amount of butter, lard or oil to a skillet. Cooking spray can also be used. Heat the oil on a low temperature. Wipe the frying pan with paper towel to remove any excess oil. Only a thin coating should remain on the bottom of the pan.
    Pour the corn in the skillet. Add enough dry corn to the skillet to just about cover the bottom. The actual amount will depend on the size of the skillet.
    Cook the corn. Allow the corn to cook slowly. Stir the dried corn constantly to prevent burning. I sometimes add crushed red peppers or other spices at this time for a different taste. The parched corn is done when the kernels have swollen, and turned a medium brown. A few of the kernels may explode, just like popcorn.
    Drain the corn. Pour the parched corn onto some paper towel and allow to thoroughly drain and cool. Turn the corn a couple of times to ensure that all excess oil is absorbed. Store the parched corn. Place the parched corn in a cloth, my favorite a hide bag (it soaks up any extra oil) or plastic bag for storage. A small bag of parched corn will be enough for your next day of hiking.

    Parched Corn Recipe
    Motomom34, UncleMorgan and Ganado like this.
  3. Witch Doctor 01

    Witch Doctor 01 Mojo Maker

    1. Your corn must be dried. There are several ways you can dry it but the most common I know of is to hang it in a dry area in your home. It can also be dehydrated in your oven. Once dried, you can store the corn on the cob just about forever – this is a great way to preserve your harvest.
    2. Remove the kernels from the cob – this should be as simple as lightly rubbing the cob. If it is difficult to get the kernels to drop off the cob, your corn is probably not dry enough.
    3. After cleaning all the cobs, you should have a container full of corn
    4. Set for around medium heat and oil your skillet, once the oil has heated, coat the entire skillet with oil and drain the excess (we’re not deep frying here). Add enough corn kernels to almost cover the bottom of the skillet. Your kernels should only be one level high.
    5. Stir continuously. I prefer to shake the pan back and forth, similar to popping corn over a fire. After 1 – 5 minutes, the corn will begin to turn light brown and will puff up like it’s being filled with air. It will also begin to pop. A few pops is fine but if it start popping a lot, you probably have too much heat. Notice the difference in color and shape of the corn in this picture and the previous one. If you are adding seasoning you can do it during this part of the process or you can do it in the next step.
    6. Once the corn is browned and has a nice round shape, remove it from the heat and place it on a container with a paper towel on it to absorb the excess oil. Dab the corn with another paper towel to make sure there is as little oil left on it as possible.
    7. Once the oil has been absorbed, you can move it to a container to hold it all in. At this point, I add some brown sugar in, put the lid on and shake it. You can add any other flavorings at this point if you didn’t do it previously.
    Survival Food: How to Make Parched Corn - Utah Preppers
    Motomom34, UncleMorgan and Ganado like this.
  4. Bishop

    Bishop Monkey+++

    Thank you just what I was looking for.
    UncleMorgan likes this.
  5. ghrit

    ghrit Bad company Administrator Founding Member

    See also "pemmican"
    UncleMorgan likes this.
  6. Bishop

    Bishop Monkey+++

    I make that to but not the old way I use gummy bears or worms beef jerky and sun flower seed shered the jerky chop up the seeds open the bag of gummies put the jerky and sun flower seed in the bag of gummies and mix around throw them on the dash of your vehicle on a hot day and in about 30 minutes it's melted take out and put in the fridge it will harder up most people say they wouldn't eat it but the one who do love it it last a long time and has fast energy.
  7. Ganado

    Ganado Monkey+++

    We use to braid field corn, hang it in the barn and feed the cattle with it ... just drop cob and all in the manger.

    We also braided it for human consumption but the braids werent as long. Wear gloves if you aren't use to handling corn husks
    UncleMorgan likes this.
  8. UncleMorgan

    UncleMorgan I like peeling bananas and (occasionally) people.

    Another good way to parch corn is to bag the looses kernels in a brown paper bag and hang them in your attic space. Most attics reach 150 degrees routinely in the afternoon sun. An attic is also the world's cheapest dehydrator. Just bag or bundle your herbs and hang them from the rafters. Slice wet stuff and lay it out on plastic window screens bought cheap from a company that replaces old windows with modern ones. Stack the screens with spacers between them, and let the heat of the sun do the work.
  9. marlas1too

    marlas1too Monkey+++

    try this one too

    love doing the primitive way
    Motomom34 likes this.
  10. Motomom34

    Motomom34 Monkey+++

    How long would this keep? I would think with the oil, it would go rancid quicker then plain dried.
  11. Seacowboys

    Seacowboys Senior Member Founding Member

  12. marlas1too

    marlas1too Monkey+++

    around here it doesn’t last long to go bad as my son loves to eat it
    Ganado likes this.
  13. Motomom34

    Motomom34 Monkey+++

    I dehydrated some corn and was eating it plain but I think parched corn would be more appealing to the boys. I think instead of oil, if one used bacon grease it would be really good.
  14. Bishop

    Bishop Monkey+++

    I bet the bacon grease would make it awesome.
    JLRhiner and Ganado like this.
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