Set the oven to 175 degrees and allow ears to bake on a flat cooking sheet for 8-10 hours. Baking the ears at a low temperature helps to dry not only the kernels, but the inner core of the cob too. You’ll be tempted to boost the temperature to help speed things along, but heating over an extended period of time helps to dry the core. If the core doesn’t dry completely, the ears may rot by wintertime.
Rotate the ears halfway through to allow all kernels the opportunity to dry.
After eight hours, the kernels should appear shriveled. There will still be some moisture in the kernels, but the cob itself should be dried by this point. Remove them from the oven and set them on a drying rack for 3-5 more days to allow remaining moisture in the kernels to evaporate.
Emily Fazio, 2015
Store the dried ears in an open bushel (out of reach from wildlife) or enclosed in a breathable paper bag. Toss them into the yard during the winter when less food is accessible for squirrels and birds.