Parched Corn

• 10 ears fresh hominy corn (sold as Hickory King)or any corn
• water for boiling
• charcoal
• hickory smoke chips

1. Remove the husks and silks from the corn.
2. Place whole corn in boiling water for 10-12 min.
3. Remove corn from boiling water drain and pat dry.
4. Tie and hang corn on a low line to dry in the sun.
5. Start a charcoal fire in a grill and place next to hanging corn.
6. Add smoke chips to fire and maneuver grill so that the smoke blows on the corn.
7. Dry for 2-3 days in good weather keeping pests away.
8. The remove the dried kernals from the cob and store in container.
9. To prepare the soup boil 2 parts water to one part parched corn.
10. Season as desired or add some meat.
11. Boil until corn is tender.

hominy, water, charcoal, hickory smoke chips

Taken from online-cookbook.com/goto/cook/rpage/000B5D (may not work)