While it is possible to sprout both field corn and popcorn, field corn produces a softer sprout that is not quite as sweet as a popcorn sprout. Field corn sprouts are rich in vitamins E, C, B and A as well as phosphorus, iron, calcium, amino acids and protein. You can mix corn sprouts into salads, sprinkle them on sandwiches and mix them into dips.
Instructions
1. Place your corn in a fine mesh colander and rinse thoroughly under cool running water. Transfer the corn into a wide-mouthed glass jar and cover the grain with water. Let the corn soak 8 to 12 hours.
2. Drain the corn and rinse. Place the drained corn back into the jar and cover the mouth of the jar with a breathable cloth or cheesecloth. Keep the jar in a cool place, away from direct sun.
3. Rinse and drain the corn every 4 to 6 hours, or overnight when it can be left for up to 8 hours.
4. Sprout the corn for 2 or more days until they display long tails. For best results, sample your sprouts with each rinse, as the taste changes while the corn grows. When ready, rinse and drain the sprouts and place them in your jar with the lid tightly sealed. Keep them in the refrigerator for 2 or 3 weeks.
Tags: corn sprouts