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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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To rehydrate and cook dried corn: In a saucepan, combine 1/4 cup dried corn with 1 cup hot water. If the corn has been blanched, it will rehydrate in 5 to 10 minutes, unblanched corn will take about 30 minutes or longer. Bring the rehydrated corn to a boil and cook for 3 to 5 minutes, cover and let sit for 5 minutes. Drain. This will yield 3/4 cup cooked corn. This recipe adapted from Mary Bell's Complete Dehydrator Cookbook . Prep time does NOT include dehydrator drying time. Ingredients:
1 tablespoon butter |
1 tablespoon all-purpose flour |
1/2 cup milk |
1/4 teaspoon sugar |
3/4 cup cooked dried whole corn (see above note) |
1/2 teaspoon dried celery powder |
pepper, to taste |
Directions:
1. In a saucepan, melt the butter over low heat. Sprinkle in the flour and stir with a wire whisk until blended. Slowly add the milk and sugar, stirring constantly.
2. Add the cooked corn, celery powder, and pepper, and remove the pan from the heat. Top with more celery powder or a dusting or Parmesan cheese.
3. Tip: Rehydrate small pieces of dried green bell pepper with the corn and cook them together.
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