Original Publication: 2007 - Lorna Saboe-Wounded Head, Food Safety Extension Assistant, SDSU and Gabrielle Tiomanipi, Food Safety Project Coordinator, Sisseton Wahpeton College
Corn is a nutrient dense food full of vitamins and minerals and can be dried using food preservation methods of sun-drying, solar-drying, or using a dehydrator. When dried, corn is lightweight and does not need to be refrigerated for storage. A half cup of dried corn will re-hydrate to yield one cup. Dried corn can be used in soups and stews, eaten as a snack, or ground as cornmeal.