I came across a very tasty snack of dehydrated corn the other day. It’s very tasty and it had sea salt added to it. So of course, this got me to thinking! I wonder how this would turn out if I dehydrated it low and slow on the smoker.
Well, let me tell you, it turned out awesome! As you can see by the picture, it’s not pretty, it looks more like super decayed teeth, but who cares, it tastes great. The dark color is from the smoke, so there’s not much you can do about that. I chose a nice peach would for the smoke, and put sea salt, garlic and chili powder on it for flavor.
So, here’s how I did. Give it a try, you’ll love it!
- 1 lb. bag frozen corn (thawed)
- 1 teaspoon Sea Salt
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Chili Powder
- Get your smoker set up and get the temperature stabilized at 220° F. I used peach wood for this.
- In a bowl, mix all the ingredients together and stir until the corn is completely coated.
- On a pan with very small holes in it, (or a small perforation grill screen), spread the corn out evenly so that it's in mostly a single layer. Place this on the smoker once it's stabilized at 220° F.
- Cook for 5 hours. Check it now and then for crunchiness. If you want it to be chewy, take it off after about 3 hours. For a crispy, crunchy corn snack, leave it until it's completely dried out as I did.