Pick the ears of corn only after the kernels become hard and the husks turn dry and papery.
Pull the husks off the ears and discard.
Heat your oven to 300 degrees Fahrenheit for 20 minutes and arrange the ears in a single layer on a roasting pan. Turn the oven down to the lowest setting, 200 degrees or below, and place the roasting pan into the oven with the door ajar.
Leave overnight to dry the ears.
Place the dried ears of corn into zip-top freezer bags and store in the refrigerator or freezer.
Put an entire ear of dried corn into a paper bag, fold over the top to close and tape the bag down. Microwave on high power for two to three minutes or until the popping sounds slow to two seconds between pops.