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I bought this bunch of corn below the other day at the market and the vendor told me I couldn't eat it. Because, he said, "it wasn't grown to be eaten." So I politely asked if it had been treated with anything, (it wasn't) and silently vowed to prove him wrong.

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I knew this wasn't your run-of-the-mill (pun intended) food grade corn, but I also knew it had the essential components that all other corn has (hull, hard starch, soft starch, endosperm, germ, etc.) . So I figured maybe I could apply some simple methods and see what I came up with. I was pretty sure I could make something edible, but I wasn't sure how pleasant it would be to eat.
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Follow Joshua Stokes on Twitter: www.twitter.com/GrillaChef