Tonight I rewarded the boys with parched corn. It's a favorite treat. I only make it every so often which keeps the mystique alive.
To make parched corn you need to allow sweet corn to dry on the stalk. Once it's completely dry (late October to mid-Nov, when you see the guys out picking the big fields, you're good), get all of the kernels off of the ear by twisting or pushing the corn. Put it in a large bowl. Then go outside on a breezy day and pour the corn from one bowl to the another allowing the small pieces to be blown away leaving the kernel.
Take a skillet, iron works best, and coat it with a very thin layer of oil or cooking spray. I spray my iron skillet and then wipe it out with a paper towel. Put the skillet over medium heat and then pour in enough corn to only cover the skillet bottom. You will need to almost constantly stir the corn so it doesn't scorch. Stir until golden-brown, add some salt (popcorn salt is the best), then enjoy with a nice warm cup of apple cider.
|Dried sweet corn added to a lightly oiled iron skillet.|
|Finished product in the skillet.|
|...real close, notice the popcorn salt...|
|Warm apple cider, cinnamon stick, rum = happiness.|