Parched Corn Recipe

Parched corn was a staple of early Americans and today it is the perfect pick-me-up for any outdoor activity.
Things You’ll Need:
Dried Corn
Butter, lard, oil
Cloth 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.

Oil the skillet. Add a small amount of butter, lard or oil to a skillet. Heat the oil on a low temperature. Wipe the frying pan with 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. You could 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 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 bag for storage. A small bag of parched corn will be enough for your next day of hiking.