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Creamed Corn Leather
Wonderful sauce for dehydrated seafood meals |
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Creating a variety of great sauces to compliment the dehydrated ingredients in your gourmet meal can make the difference between blah and extraordinary.
We have found that a creamed corn leather is a great sauce compliment to dehydrated crab, shrimp or clam dishes. If you like to prepare it from your own garden corn this is a great recipe or for simplicity use a store bought can of creamed corn.
Creamed Corn
3 cups fresh corn sliced from the cob
2 cups 2% milk
2 Tablespoons sugar
2 Tablespoons flour
Salt and pepper to taste
Try adding garlic powder, cayenne pepper or your favorite herbs.
Directions:
In a food processor or blender puree the corn with milk, sugar, salt, pepper and flour. In a skillet over medium heat add the corn puree. Cook and stir over medium heat until the sauce thickens. Let cool for 20 minutes.
Pour the creamed corn onto dehydrator fruit leather trays and spread evenly to a thickness of ¼ inch. Using a little olive oil wiped on the tray with a paper towel will help remove the leather after it is dry.
Dehydrate at 125 degrees until the leather is dry to the touch and can be peeled from the tray. Roll it up and add it to your meal recipe during cooking by tearing into 2 inch pieces.
Canned corn is dried the same way, just be sure the whole corn kernels are hard and not moist when it is done dehydrating.
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