My World

Well I had planned on having fried corn for dinner last night.  That didn’t work out so well because the fresh corn had been in the fridge for a bit too long and was beginning to dry out.  A good dose of natural juicey corn starch from fresh corn is needed to create the perfect batch of fried corn.  While the corn was still good to eat,  it would have been too dry.

The old saying “when handed lemons,  make lemonade” comes to mind.  I adjusted what we had for dinner last night and started preparing the corn to become chips. 

I cut the corn from two cobs. No need to slice the kernel tops off to let out the juices.  Then 1/4 cup of water,  3/4ths cup tricolor sesame seeds, a dash of salt, 1/4th tsp garlic powder went into the food processor with the corn. Pulsed till it was combined into a thick pulp.

This pulp was spread on parchment paper very thin. Then it was placed in the dehydrator on 165 degrees for 7 hours.

The results was amazingly crispy, tasty corn chips. I do plan to score the flattened out pulp next time since it didn’t shrink at all. That way, there will be unified chips dehydrating rather than a large sheet requiring the need to break into uneven pieces by hand.

They have a nutty flavor and definitely won’t last long in our little home on the mountain. But that’s OK. This Recipe is so simple I can do several batches at one time since it only covers one of my six trays per recipe. I’m looking forward to making it with fresh juice filled corn.

The original recipe called for flax seed. I’ll purchase those next grocery run to add variety to a nice natural healthy snack that will now be a staple here at home.