Magenta Parching  (100+ days)  

Zeea mays

Parched corn offers yet another scrumptious way to eat non-sweet grain corn. Corn-breeders Carol Deppe and Alan Kapuler developed this OP variety from 7 sweet corn strains and 7 Hopi strains obtained from seedsman John Kimmey. It is cooked in a dry pan without oil for five minutes at medium-low heat, the toasting kernels start to swell and split, releasing a wonderful aroma. The best parching corns are slow to burn, though, it is important to keep them moving by stirring or shaking the pan.

Packet (One Ounce)

1/4 pound