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1
To reconstitute Preheat the oven to 400.
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2
Combine all the ingredients in a large nonreactive saucepan and bring tit a rolling boil over high heat, stirring occasionally with a large wooden spoon.
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3
Boil, stirring frequently until the liquid has evaporated and the corn begins to adhere to the pan, about 20 minutes.
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4
To reconstitute Transfer the corn to 2 jelly-roll pans and spread out in an even layer.
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5
Set the pans in the oven on the top and middle shelves and bake for 20 minutes.
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6
Stir the corn well, switch the pans and bake for 20 minutes longer.
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7
Stir again.
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8
To reconstitute Reduce the oven temperature to 350 and bake the corn for 40 minutes, stirring and switching at halftime, after 20 minutes.
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9
To reconstitute Reduce the oven temperature to 300.
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10
Stir the corn and bake for another 40 minutes, stirring and switching the pans at halftime.
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11
The corn should be golden with some browned kernels and should have a nutty aroma.
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12
Turn off the oven and leave the corn to dry out overnight.
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13
To reconstitute The next day, transfer the corn to an airtight container.
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14
(The dried corn can be refrigerated for up to 2 months or frozen for up to 6 months.)
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15
To reconstitute Use 2 cups of water for each cup of corn.
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16
In a saucepan, bring the water and corn to a boil over high heat.
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17
Reduce the heat to moderate and simmer, partially covered, until most of the liquid has evaporated and the corn is tender, 20 to 25 minutes.
