Corn, as any historian, commodity trader, or foodie can tell you, is... necessary. Experts speculate over 4,000 products in our grocery stores have corn or corn products as an ingredient. And the more corn we relegate to ethanol production, the more scarce and expensive corn is getting.
The Story of Corn is getting wild. Which is one reason why I shook Farmer John's hand and gave him a heartfelt thank you.
Yes, the price was too good to pass up. But what is a girl to do with 10 pounds of fresh, kernel corn? (I already have some canned. I already have a bit more stored.) Well, I'll tell you: channel my inner Pilgrim and Indian and dry it.
Remove corn from oven once it's shrunken and leathery-crisp. It will have reduced dramatically in size as the moisture evaporates. Let cool and store in sterilized, airtight jars or plastic bags. (I vacuumed sealed most of mine.) Stored in an airtight, moisture-free, dark environment, this should keep at least five years.
Cheddar Corn Chowder. Grind to cornmeal and make cornbread, stuffing, or polenta. Yum.
Wishing you and yours a bountiful, meaningful Thanksgiving. -Brin