Recipes for using Dent Corn
Corn Nuts
Put 1 cup of dent corn and 2 cups of water into a covered container in the fridge to soak for 3 days. Drain and pat dry with a towel. Heat oil (or grease, lard, bacon drippings, etc.) in a deep pot. When oil is hot enough that a a drop of water sputters in it, carefully add some kernels. They will rise to the surface as they cook. Take them out to drain when they are brown and crunchy (not chewy). Occasionally a kernel may pop like popcorn. Salt and enjoy.
Indian Parched Corn
Eaten widely by the pioneers as well, those crossing the plains used this as a sort of highly nutritious trail mix.
To make parched corn, cover the bottom of a large heavy skillet (cast iron is best) with corn. Stir over high heat until evenly browned.
Grains Side Dish
Put into a pot with 3 cups water and bring to a boil:
1/2 cup whole barley kernels, 1/4 cup brown rice, 1/4 cup dent corn, 1/4 cup millet, 1/2 teaspoon salt.
Boil for 5 minutes, reduce heat and simmer covered for 40-45 minutes or until water is absorbed and grains are tender.
Traditional Navajo Corn Soup
Traditional Native American Recipe
3 cups dent corn
6 cups water
6 cups broth (beef, ham or vegetable)
1 lb. cubed meat (pork is traditional, can use salt pork, ham or beef)
1 onion, diced
1 clove garlic, minced
1/2 teaspoon oregano
6 red chili pods (or chili pepper to taste)
3 teaspoons salt
1/4-1/2 teaspoon pepper
Rinse corn kernels and cover with water to soak overnight. Boil corn in 6 cups water until tender (about 3-4 hours) or cook it in a pressure cooker for 45 minutes. Brown meat with onions and garlic. Drain off fat. Add rest of ingredients and simmer for an hour until the meat and corn are tender and the flavors mingled. Serves 8.
 view | Dent Corn, 20 lb in Sturdy BucketDehydrated yellow corn kernals can be ground into fresh, whole grained cornmeal (not degerminated as found in the grocery store) to be used in cornbread, soup or tortillas. This is not the sweet corn found in cans at the grocery store, but field corn which is a staple grain, and one of the most cultivated crops around the world. Most of the corn crop in the USA is yellow dent corn. It gets its nickname from a depression or dent in the crown of the large kernal. Of the cereal grains, dent corn contains the highest content of carotene (vitamin A). Will store up to 30 years below 75 degrees Farenheit. See recipes for using dent corn, including how to make your own parched corn, Navajo Soup and Corn Nuts here. Shipping is included! Using the map above, find your location, look up the zone, and click on the item# specific to your location.
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