Kind of not supposed to be sharing these things with non-tribal members; but I've come to respect the people in this community and know this is not the place where people will misuse cultural traditions or use the secrets of the land for ill purpose. Here is one of the oldest recipes for drying corn we Lenape (Delaware) have used for time immemorial. (When it's done they sort of look like corn flakes, but reconstitute well to be used for various purposes.) You don't want to dry it on a screen or cheesecloth because you want the juicy mealy stuff to dry as part of it not drain away. Lots of nutrients in that stuff.
"Kahapon. Dried corn. Traditional way to keep and dry corn for later use. Corn in the milk stage. Pinch the growing corn and the juice is milky and runny. Grate and grind the Xaskwim off the cobs collecting the corn, the germ, the juices all together. Take it outside to dry in the sun. And when it's finished you have it. Drying and keeping our corn for later use has been done this way since forever. There are a few other ways as well. Later on you can eat it, pound it in a kahakan (hollowed log corn pounder) , mix it with fat, ground meat and berries, make journeycakes, or throw water on it to make a type of porridge. The possibilities are endless."
