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Corn can be preserved with equally good results by freezing or canning. Corn may also be dried. For best results, can or freeze corn within six hours of harvest. Select tender ears of corn with milky kernels. After husking and removing the silk, trim off the ends of the ears to remove small fibrous kernels. Wash corn before blanching.
Dried corn can be reconstituted and served as a vegetable. A popular Pennsylvania Dutch casserole is baked corn made with dried corn baked in a custard. The crunchy kernels of dried corn can be tossed into a salad of greens as well.