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Dehydrated Corn

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dehydrated corn served on a wooden table

~ raw, dehydrated ~

This isn’t a recipe but more of a technique or an idea generator.  Let me begin by stressing that you use ORGANIC corn!  Buying 100% Organic, Certified Organic, or  USDA Organic-labeled products are usually the easiest way to avoid genetically modified ingredients.

The United States and Canadian governments do NOT allow companies to label products “100% / Certified Organic” if they contain genetically modified foods.  If you are concerned about GMO corn, please check out the Non GMO Project for further details.

I soaked my corn in salt water.  This started out as an experiment when I was creating a corn chip recipe.  One common response I get about raw corn chips/wraps is that they often have a bitter aftertaste.

Unfortunately,  Google after Google searching, I came up empty-handed why this might occur.  So, I just wanted to see if a difference could be made by soaking the corn in salt overnight.  I made a large batch of this dried corn as shown below and used it in my Nacho Chili “Cheese” Corn Chips and it was a WIN!  No complaints of that bitter aftertaste.

Was it do to the salt? The soaking? The combination?  Or the phase of the moon?  To be honest, I don’t know but I will say that Bob loved these dried corn kernels right off of the dehydrator tray.  The salt from soaking gave them that perfect umami snacking food taste.  Umami /uːˈmɑːmi/  ~ is translated as a “pleasant savory taste”.  The human tongue has receptors for L-glutamate, which is the source of umami flavor. For that reason, scientists consider umami to be distinct from saltiness.

Although dried sweet corn makes a tasty snack on its own, it can also be used in recipes that call for regular corn. Rehydrate the corn by soaking it in water for a few minutes, then drain the excess water before using the corn as you would use canned corn. Dried corn can be made into cornmeal at home by using a food grinder or a food processor.  Cornmeal made from dehydrated sweet corn may be sweeter than cornmeal you are used to.  So take this into consideration when using it in recipes.  Or just sprinkle over your salad for added texture.

One last thing before I let you go and I promise not to get graphic about it here… but have you ever noticed that corn passes right through your digestive tract, exiting your body in the same form as it entered?  Not to get too personal here, I have.  So guess what, I Googled it. lol  What?  You can ask Google questions that you would be too embarrassed to ask your doctor, pastor, neighbor, mother or best friend. :)  So, if you want to read about it.. please click here. Be aware, he uses the  “P” word. haha


Yields 2 cups


  1. Place the corn and salt in a large bowl and add enough water to cover the corn.  Stir and cover.
  2. Allow the corn to sit overnight in the fridge.
  3. When ready to make, drain the water from the corn through a strainer.  Do not rinse.
  4. Spread evenly on the dehydrator trays in single, even layers.
  5. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 4-6 hours or until dry.
  6. Package the corn as soon as possible after cooling.  Store it in airtight containers or sealable plastic bags and keep it in the cupboard, pantry, refrigerator or freezer for future use. Dried corn has a shelf life of about 1 year.

Culinary Explanations:

20 thoughts on “Dehydrated Corn

  1. Jana says:

    *lol* that article is very well and funny written. Love it!!!

  2. Anna says:

    “Nutritional inhibitors and toxic substances found in nuts grains and seed can be minimized or eliminated by soaking. These inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens.”

    This is why I ALWAYS soak everything I eat – nuts, seeds, kernels etc. I often dehydrate after.
    I do not live a raw life, more a traditional, WAPF lifestyle, but just like the raw way – you have to plan a head.
    If you do, soaking and dehydrating will not seem that timeconsuming. Which is the most common excuse I get when people rather eat fastfood and sh*it ;-)

    LOVE LOVE LOVE your blog btw. It is SO inspirational! I try out your recipes whenever I have the opportunity!

    • amie-sue says:

      Thanks Anna… it is my practice as well. WAPF? I am not sure what that is. Can you share with me? :) Have a blessed day, amie sue

  3. Dee says:

    I am soaking my corn for this now! So excited to make the “Doritos”..Amie Sue I have been searching for a good raw cornbread recipe…the ones I find are all flat..Any ideas on how to make a moist, fluffy cornbread? After making your cinnamon raisin bread, I KNOW you will be able to come up with it. :-)

    • amie-sue says:

      Ooooh I hope you enjoy them Dee! Please keep me posted. I have raw bread recipe just waiting to be released. It is Caramel Onion and Corn Bread… it’s not “fluffy” haven’t been able to figure that texture out for raw breads but it tastes wonderful!! Thank you for the vote of confidence. hehe hugs

  4. Joanie Stuart says:

    I made your dried corn nibbles for use in your other recipe. When I was taking them off the tray to store I ended up eating two of the three trays I put I . YUM!!!!
    This helps satisfy my salt/crunch needs. Have you tried this with other spices? I’m an Old Bay fan. Would it work with that?
    Or soaking in a solution with nutritional yeast? This has inspired me to experiment. The word “nibblers” is perfect!
    Thank you once again, Amie Sue!

    • amie-sue says:

      I hear you Joanie, the first time I made these my husbands “taste test” turned into a “taste feast” and he ate most of them before I could create a recipe using them. hehe I have a post to release where I used nutritional yeast and chili powder… but you could use just about any spice and seasoning. :) Have a wonderful week..amie sue

  5. Neyvette says:

    I am new to the whole raw world and have been experimenting with your recipes for the past month. I have been really impressed with the things I have been making and am very encouraged to incorporate more into our weekly menu. I have one question with the dried corn nibblers recipe – do you soak the whole cobs in the salt water or remove the corn first and then soak?

    • amie-sue says:

      Welcome Neybette not only to my site but to the world of healthier eating! I am so thrilled to hear from you… a silent lurker, hehe. Regarding the question, “do you soak the whole cobs in the salt water or remove the corn first and then soak?” …. Remove the corn from the cob, then soak the kernels so the water and salt can really get around each kernel. Have a great evening, amie sue

  6. anne says:

    I have been making these as a way to store the summer corn harvest instead of freezing or canning. They are turning out very very hard, like rocks, what am I doing wrong?

    • amie-sue says:

      Good morning Anna,

      Mine are more hard but not like stones. There isn’t much moisture in those itty bitty kernels to start with. Perhaps decrease the length of time that you are drying them. See if that makes a difference. amie sue

  7. anne says:

    I guess I was drying them until completely dry (over 24 hours) so they would store well and not mold for months. If I leave some moisture in them, do you think they will still store well?

    • amie-sue says:

      Hi Anne,

      If you are drying them to store for a long period and you plan on rehydrating them in the future, I would take out as much moister as possible. If you want to have the dried corn in a recipe like a trial mix, you can always leave a little moisture in them and store in the fridge. If you plan on making flours out of them, for wraps and crackers… dry completely. It just really depends on how and when you want to use them. Does that make sense?

  8. anne says:

    Yes thank you! Do you have any recipes that use just the dried corn and not fresh? I have been making wonderful chips by blending fresh corn, onion, and some spices but I would like to make chips or crackers using just the dried. Maybe I could rehydrate the corn and then make them the same way. It does seem a little silly to dehydrate, rehydrate, and dehydrate again. What about grinding the corn and mixing that with flax meal and water to make a cracker. Have you tried anything like that? Thanks for this wonderful website and all the free help!

  9. Pippa says:

    I have been researching buying a dehydrator for our family and of course love your cracker and chip recipes. Love the idea of dehydrating corn – there are so many times I suddenly wish for 1 cup of corn to add to a casserole! Frozen corn and vegetables in Australia is all imported from China now, globalisation is bizarre.

    I just love your stunning food photos and look forward to trying your recipes..!

    On another note – do you keep the dehydrator in the kitchen..? I am undecided whether it should live on the kitchen counter or the laundry. This will determine whether it’s the excalibur or sedona.. Also – does the idea of dehydrating in a plastic box bother you?

    I love our stainless steel oven…. And have very little plastic in our kitchen.

    Thanks so much. With a child with fructose malabsorption and a soy allergy, I have had to cook everything from scratch for 3 years now, it’s great to see recipes without soy.

    Regards, Pippa.

    • amie-sue says:

      Good evening Pippa,

      Thank you for all the kind words. I am happy to hear that you are enjoying my site. I pour a lot of love and labor into it. :)

      Regarding the placement of the dehydrator… right now, I have mine in a separate room. Throughout the years, all depending on the house we have been living in, my dehydrator has lived in laundry rooms, the garage and the kitchen. It just really depends on the amount of space that you have. If space and sounds is an issue… by all means pop that little guy in the laundry room if you wish. :)

      Personally, I like the Excalibur over the Sedona. I don’t have an issue with the dehydrator being plastic. They do make stainless steel ones if that fits within your budget. I am sorry to hear that your son struggles with fructose malabsorption but thrilled to hear that you make your foods from scratch… so much healthier for all involved!

      Have a blessed evening, amie sue

  10. Irene Rudona says:

    I’ve discovered your web site right now and I’m enjoying a lot. I have a question about this corn recipe. The corn I need is the dry one? The same I use to do pop corn? We do not use a lot of corn here in Barcelona and I’m not sure to be understanding you.
    Thank you very much!
    Irene *

    • amie-sue says:

      Good afternoon Irene,

      I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)

      The corn that you will use is fresh, raw, corn kernels, not dried or popcorn kernels. Many blessings, amie sue

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