Instructions

1. 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.

2. Oil the skillet. Add a small amount of butter, lard or oil to a skillet. Cooking spray can also be used. Heat the oil on a low 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.

3. 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.

4. Cook the corn. Allow the corn to cook slowly. Stir the dried corn constantly to prevent burning. 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.

5. Drain the corn. Pour the parched corn onto some paper towel and allow to thoroughly drain and cool. Turn the corn a couple of times to ensure that all excess oil is absorbed.

6. Store the parched corn. Place the parched corn in a cloth or plastic bag for storage. A small plastic bag of parched corn will be enough for your next day of hiking.