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+ servings
Two glass mason jars filled with dehydrated corn made with frozen corn kernels bought at the grocery store.

How to Dehydrate Frozen Corn

Arlene Mobley - Flour On My Face
It is easy to make dehydrated corn for your food storage when you start with a bag of frozen corn kernels. Using frozen store bought corn or mixed vegetables is an easy way to fill your pantry with dehydrated vegetables.
5 from 1 vote
Prep Time 10 mins
Dehydrating Time 8 hrs
Total Time 8 hrs 10 mins
Course Side Dish
Cuisine American
Servings 10 Servings
Calories 89 kcal

Ingredients  

  • 32 oz. Frozen Corn Kernels
  • 1 cold water
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Instructions 

  • Open the bag of frozen corn and dump it into a colander. Run cold water over the corn until the kernels have defrosted. Drain very well until all of the water has been removed.
  • Spread the corn over the top of each dehydrator tray. You can pack the corn in tightly because unlike fruits the pieces of corn will not stick together as it dries. Fill all of the trays until you run out of corn.
  • Place the cover on the dehydrator. Set the temperature to 125 F. If your appliance has a timer set the timer for for 10 hours. Turn the dehydrator on.
  • Set the temperature to 125 F. If your appliance has a timer set the timer for for 10 hours. Turn the dehydrator on.
  • After the corn has been drying for about 8 hours check on the corn. Squeeze a few random pieces. The corn should be very hard if it is done. If you squeeze and you can feel any moisture continue dehydrating. Check the corn every hour after until it is done.
  • Allow to corn kernels to cool for 30 minutes to an hour until completely cool to the touch.
  • Once cool transfer to airtight containers.
  • If you have a vacuum sealer use it to remove all the air from the mason jars before storing.
  • Store the jars in a cool, dark cabinet out of direct light.

Recipe Expert Tips

  • thawing frozen corn: thawing the frozen corn before drying will decrease the amount of drying time by hours.
  • blanching: frozen corn does not need to be blanched.
  • rehydrating: soak 1 cup of dried corn kernels in 2 cups of warm water.
  • how much corn?: ½ cup of dried corn kernels is equal to about 1 cup of corn kernels. Dried corn shrinks to about ½ the size as undried corn.
There are a few extra steps you can take to get the maximum storage shelf life out of your dried vegetables.
  • The most import step! Properly dehydrate the vegetables. All of the moisture must be removed before storing.
  • Store them in an airtight container. Buy the best airtight containers you can afford. Mason jars or vacuum sealed bags are the best storage solution for the longest shelf life.
  • Vacuum seal the mason jar you will be storing the dried corn in. When you remove all of the air from the container you add years to the shelf life.
  • Add an Oxygen Absorber to the container if you do not have a vacuum sealer.

Nutrition

Serving: 0.5cup | Calories: 89kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 267mg | Fiber: 3g | Vitamin A: 4IU | Vitamin C: 7mg | Calcium: 4mg | Iron: 1mg
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