I mentioned in a previous post that I love sweet summer corn. I can't wait until it's finally in season, and I buy it 10 ears at a time to toss over salads, into eggs in the morning, and to spruce up salsas. I love it raw, when it's crunchy and cold, and when I'm ready for a hot meal, I enjoy finally throwing out old bags of chewy frozen corn from the winter.
I've been reading The Whole Foods Encyclopedia by Rebecca Woods recently, and she has a whole entry dedicated - not to corn - but to corn silk! Unless you have livestock, you're not likely to use any of the leftovers after you shuck an ear of corn. Into the garbage goes over half the actual weight of the original vegetable! According to Woods, corn silk has a variety of medicinal qualities. It is a diuretic, which can help reduce blood pressure and edema and dissolve kidney or gall stones.
So in light of Woods's book, I've been experimenting with corn silk. Here are a couple of ideas you can try too, plus one recipe for grilled corn ears!
In order to remove the silk, pull the corn husks all the way back away from the kernels. Gather the silk around the edges, and pull it away at the base of the ear. If you're planning to use it immediately, the silk can be enjoyed fresh. You can also spread the silk out on a cookie sheet and allow it to dry in the sun, which takes about three days. (I covered the cookie sheet with a dishtowel in order to prevent bugs from getting in it). The dried corn silk will keep for approximately two weeks stored in an airtight container.
Corn Silk Tea
Boil a pot of water in a kettle. Pour the water into a mug, and then add a small bundle of silk. Stir in a spoonful of honey, and allow the tea to brew for five minutes before removing the silk. This makes a thick, sweet, and healthy tea to enjoy in the morning and also after a big dinner in the evening.
Corn Silk Vegetable Stock
recipe from my mother
Ingredients
6 cups water
1 large bunch corn silk
1 small potato, cubed
1 medium carrot, sliced
1 bunch celery leaves (keep these frozen after you eat celery stalks, use the next time you make a stock)
1/2 of a medium onion, sliced
2 garlic cloves
handful of spinach leaves
any other leftover vegetables you have in your fridge!
1/2 tsp. salt or to taste
3-4 twists of freshly ground pepper
Method
Add all ingredients to a medium saucepan, and bring the water to a boil on the stove. Allow to boil for 5 minutes, and then reduce to a low simmer. Simmer for 20 minutes. Remove the pot from the burner. Taste the stock, and adjust the salt and pepper. Then cover the pot, and let the stock cool for about 20 minutes. After it cools, strain the stock into a bowl, and store in the refrigerator until you are ready to use it. Corn silk stock is sweet and deeply flavorful.
Grilled Corn with Albuquerque Butter
recipe from The New Basics Cookbook
Ingredients
1-2 ears of corn per person
For the Albuquerque Butter
makes 1/2 cup
8 tbsp. (1 stick) butter
2 tbsp. minced scallions
1 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. dried oregano leaves, crumbled
freshly ground black pepper to taste
Method
Mix all the ingredients for the butter in a small bowl until the butter is soft and all ingredients are combined. Before you are ready to use the butter, store it in a covered bowl in the refrigerator.
In order to prepare the corn, soak all the ears in ice water for 15 minutes. After that, drain them, and pull the husks all the way back to the base of the cob. Remove the silk (and save it for tea and stock!) Then brush a medium coating of butter all over the kernels, and recover the ear with the husks. If you have soaked the ears, you can place the corn directly on the grill on medium heat. If you did not soak the ears, wrap them in foil before you place them on the grill. Grill for approximately 20 minutes. This will result in corn that is lightly grilled, retaining the crunchy texture of the summer corn.
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