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From experience, you can hydrate things again, it just take time. Sometimes, as withcorn, you have to put the corn in a bucket with twice as much water as corn. Add a good amount of salt by the tablespoon, stir and store for up to a week. The volume of corn in the bucket should go up by at least %50. Drain off the brine, place in a pot of cold water and slowly bring the temp up. Watch for too much cloudiness as this usually means the corn is breaking down at which point you want to stop cooking them and head right for a steaming process. Once moist and tender, taste, season and serve.

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