Sriracha Dried Corn

Check out our delicious Sriracha dried corn! It is a homemade snack that we make from scratch. We use a dehydrator to dry the seasoned corn kernels. Keep on reading to learn more about how to do it yourself.

If you have seen some of our previous recipes, you know that we love drying fruits and vegetables such as:

• Dried Mango
• Dried Apples
• Dried Plantain

Why dry food

The reason we love drying fruits and vegetables is that we do have to consume them every day to stay healthy, but sometimes eating the same fruits and veggies the same way is boring. So, to spice up our diet and diversify our menu we love drying food. Plus, it is fun to keep our taste buds entertained.

Where the recipe idea came from

This sriracha dried corn kernels recipe originated in my mind in Thailand. We were visiting the country and I was researching local foods. It turned out that sriracha is a commonly used ingredient in Thailand and I wanted to try it with different foods on my own. My kids love to eat corn, but as I said earlier eating the same corn the same way gets old to them so they are not as eager anymore to eat it. Then, I come up with this snack idea for them. The sriracha seasoned corn turned out better than expected, hence I decided to share the recipe here.

More info about the sriracha seasoned corn snack

We dry the sriracha seasoned corn for 9 hours. We love the corn crispy and not chewy. Throughout the drying time, feel free to taste the corn and see at which state you enjoy it most. My family likes it as a store-bought corn snack so I dry it until the corn is no longer soft.

Expect that the corn will shrink a bit. After all, we are drying it which means we are taking out the water in the corn kernels. At the end of the drying process, the corn kernels are smaller than when put into the dehydrator. Just think of how the grapes become smaller when turned into raisins.

Ultimate Snack

These sriracha corn kernels are the ultimate snack on the go. I do like giving my kids raisins and dried cranberries, but those kernels don’t have as much sugar in them making it a great non-sugary snack. We are not frying, using chemicals, or bio-engineer ingredients in this recipe which makes this snack super healthy.

Ingredients for Sriracha Dried Corn

Making the seasoning for sriracha dried corn

The seasoning for the sriracha dried corn is quite easy. You just mix all ingredients as outlined below in a mixing bowl and you are ready to go. I sometimes leave the seasoning and corn to marinate for 1-2 minutes but this is optional. My family cannot tell the taste difference with or without the marinating step. However, I think marinating may make the flavor richer so I marinate it anyway.

Sriracha Seasoning

Apparently, my husband has been using sriracha in his food quite often to spice it up. Sadly, I have never paid attention to it until we went to Thailand. When buying sriracha to experiment with recipes, it turned out I can buy it as a condominium in a liquid form as well as a seasoning. For this recipe, I happened to have powdered sriracha seasoning at home, so I used it. I haven’t tried this recipe using sriracha in liquid form. I can imagine, you can use the liquid sriracha condominium as a substitute and just add a bit more rice flour to keep the seasoning from becoming too watery.

Rice Flour

I use rice flour in this recipe to keep the seasoning from becoming too watery. The rice flour thickens the seasoning and makes it easier to coat the corn with it. I also use rice flour to keep the recipe gluten-free. However, feel free to use any other ingredient to thicken the seasoning such as whole wheat flour, corn flour, etc. Personally, I would not use coconut flour for this recipe as the intent of the flavor is to be bold and spicy. Adding coconut flour might make it too sugary, but I haven’t tried this combination. If you do, remember to come back and tell us in the comments how you liked it.

Garlic Powder and Paprika

I add garlic powder and paprika to the seasoning to enhance the sriracha taste. You will see that some sriracha seasoning already has these 2 ingredients in it. However, if I were to use more sriracha I risk for the corn to become too spicy for my kids to eat. So, I use less sriracha powder and add garlic powder and ground paprika separately. Now, if you are a spicy lover, then you can skip the garlic powder and paprika ingredients and substitute them with more sriracha seasoning.

Salt

I use an extra bit of pink Himalayan salt in this recipe. Be careful with the salt, because some sriracha seasonings already have some in them. Also, for this recipe, I am using drained corn from cans that didn’t have extra salt added to them. Check out the ingredients you are using for this recipe and ensure you are not using too much salt. Worst case, if you are not sure if the sriracha seasoning has salt and if the corn has added salt, just skip adding salt altogether.

Avocado Oil

I use 2 tablespoons of avocado oil for this recipe to get all the powdered ingredients to turn into a binding seasoning. If you want the seasoning to be ticker, just use 1 tbsp of avocado oil. However, I like using 2 spoons of avocado oil because it makes it easier to coat the corn that way. You can use substitutes for avocado oil. I think some sesame oil may taste good with this recipe. If you end up using sesame oil with this recipe, drop us a note in the comments to tell us if you liked it. Maybe if it is a good combination we will try it too!

Corn

I had cans of corn handy at home so I just grabbed those to make this recipe. You can also use frozen corn kernels. I tried this recipe with sweet corn, unsalted corn, and regular corn from cans. They all turned out pretty yummy!

Equipment

We use a dehydrator to dry the seasoned corn. It is kitchen equipment we invested in several years ago and don’t regret at all. We have been making a lot of dry snacks that cost a fortune if bought at the stores. Plus, we don’t add anything that is unhealthy to our dried food so not only is cheaper to make your dried snacks but also much healthier.

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