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+ servings
asham in a jar

Jamaican Asham

Learn how to make this 2 ingredient Jamaican classic on the go snack
Course Appetisers/Snacks
Cuisine Jamaican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 49kcal
Author Charla


  • Dehydrator


  • 2 cups of loose sweet corn kernels (or use 1 cup of popcorn kernels) double/triple the amount for a larger quantity
  • coconut sugar to taste (can use raw organic cane sugar or a mixture of both)


  • If dehydrating, place the loose corn on the dehydrator tray and spread them out. Set your unit 70c (158F) and dry them for 8-10 hours. 

  • Place the dried corn in a skillet/dutch pot/oven and spread out evenly.

  • To start the parching process bring a skillet/dutch pot/oven to medium heat. sweet corn kernels will turn light brown as they parch. If using popcorn kernels follow the same method, however once the corn begins to pop remove the kernels from the heat (don't allow multiple kernels to become popcorn).

  • Allow to cool down before grinding the kernels using a spice/coffee grinder/blender with an affix dry container or old school using pestle and mortar.

  • Once the corn is ground (depending on the consistency, sieve the entire contents. I didn't do this because my spice grinder is very powerful.
  • Then add the coconut sugar that you desire


  • If using corn on the cob try to get hold of corn that is already dried although this tends to be more accessible during the harvest.
  • Coconut sugar isn't as sweet and has a low GI index so great for anyone with high blood sugar. You can also mix raw organic cane sugar with coconut sugar to give it a sweet edge.
  • Corn on the cob needs to be shelled first before you can begin parching so make sure to do that first.
  • Loose sweet corn kernels work just fine, frozen or fresh. Frozen sweet corn can be defrosted quickly in warm water then blotted completely dry.
  • I dehydrate my corn for roughly 8 hours. Depending the brand/model of your unit be prepared to dry your corn for up to 10 hours.
  • Store your asham in an air tight mason jar/ air tight container. It should last for a few weeks.
  • You can double or triple amount of corn used for a larger batch of asham.
  • For powdery asham make sure your grinder/blender is powerful. If not, sieve the asham to get the texture you desire.
  • If drying the corn in the oven you would do so on the lowest setting for up to 10 hours. I don't have first hand experience doing this though, this information is based on feedback as I always use my dehydrator.
  • This recipe makes about ¾ of a small mason jar


Calories: 49kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 112mg | Fiber: 1g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 3mg | Iron: 1mg