Yield: 6 servings
Kernels cut from 12 ears of corn, blanched (approximately 10 cups)
Oven method:
Preheat oven to 130°. Place kernels on baking sheets in single layer and place in oven. Dry for 10 to 12 hours or until crispy. Cool completely.
Dehydrator method:
Turn dehydrator on to 120°. Spread kernels evenly in a single layer on dehydrator tray(s). Dry 12 to 14 hours until crispy. Cool completely.
Transfer dried corn to an airtight container and store in a cool, dry place for up to 2 months. Eat as a snack or toss on a salad.
—Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald