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Baking the ears at a low temperature helps to dry not only the kernels, but the inner core of the cob too.
You’ll be tempted to boost the temperature to help speed things along, but heating over an extended period of time helps to dry the core.
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Toss them into the yard during the winter when less food is accessible for squirrels and birds.
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Rotate the ears halfway through to allow all kernels the opportunity to dry.
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When you remove the ears, transfer them into a bowl of ice water to halt the cooking process.
Set the oven to 175 degrees and allow ears to bake on a flat cooking sheet for 8-10 hours.
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Remove them from the oven and set them on a drying rack for 3-5 more days to allow remaining moisture in the kernels to evaporate.