Popping corn

[janebb]

This is driving me mad!

I had a few sweetcorn which didn't pollinate very well so decided to use them for popping corn.

Attempt 1:  I pulled a few niblets from the corn and tried popping them in  a saucepan with a little cooking oil.  Result bits of black charcoal at the bottom of the pan

Attempt 2:  Ditto microwave.  Result the same.

Attempt 3: I dried the sweetcorn on the cob for a couple of weeks, pulled off a few niblets and then cooked as for attempt 1.  Result - same as for attempt 1.

WHAT AM I DOING WRONG?!

I don't know if this is relevant or not, but I used a tendersweet variety.  Maybe this sort don't pop?

[janebb]

[Mrs Ava]

I don't think the eating sweet varieties pop.  I believe, but I could be very wrong, it is to do with the moisture and starch and 'stuff' and if you want popping corn, you have to buy popping corn seeds.

[tim]

Which has to be dried in the first place?

[Georgie]

Extract from the Organic Gardening catalogue.

Hang whole cobs until dry.  When dry, remove kernels with your fingers.  If they don't come away easily they are probably not dry enough. Put a dessert spoon of vegetable oil and two of corn into a large pan with a lid and place over a high flame.  Shake the pan gently.  Within a minute or so popping will begin.  Remove from heat when there has been no pop for 10 seconds.  Serve immediately, lightly salted.

Good luck

G x

[saddad]

The red "strawberry" variety is very decorative as well...
it is the starch molecules that expand and make it pop... the supersweets aren't up to it. Maize was originally a "corn" to grind up for gruel/porridge/flour/breads... think Tacos and things...
::)