So my family and i make parched corn all the time. Basically the small funky looking cobs that dont turn uniform become dried out and put inside a mason jar. Then whenever you want some parched corn, you just simple place a small amount of oil in the bottom of a skillet and swirl it around. Then pour out the oil till there is like a small sheen. Place a little bit of the dried corn in the skillet and turn on the heat. Some of it will pop but not far. Because the inside is dried out and you heat it up the outside swells to a nice crunchy corny goodness. Throw a tidge bit o salt and sugar and you have urself a nice little snack. People tend to forget this little trick. A native american food just like pemmican.