Here it is a famous trail snack called parched Corn. Parched corn was a trail 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:
Pure Virgin Olive oil,coconut oil or other flavoured oils.
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. Heat the skillet on low to medium 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.
Pour the parched corn onto some paper towel and allow to thoroughly drain and cool. While it is still warm I sprinkle a small amount of sea salt to taste. You can also sprinkle with popcorn seasons at this time as well. Turn the corn a couple of times to ensure that all excess oil is absorbed. Store the parched corn in an appropriate container that will keep it from drawing humidity or moisture from the surrounding air. Mason jars or zip lock bags work well as it tastes so good that there probably is no worries about long term storage.