What do to with corn stems and husks?

What do to with corn stems and husks?

As a little shitty kid, I enjoyed shucking corn.  Maybe it was pulling out the little hairs from the husks that I liked.  Maybe it was the reward of seeing my parents spit out the hairs that I missed. What I love about this bright yellow cylinder of joy, is the versatility of the ingredient.  My best friend’s favourite band is Korn, I named my first car Cornelius.  Maybe this is a little corny. 

Either way, not only can you cook it in infinite ways, add it to any dish for a pop of sweetness and color, but the corn stems offer so much unshucked flavour potential. 

These corn recipes will showcase its versatility and offer more ways to use the ingredients, thus getting more out of the corn, and reducing food waste.

Making a corn stock

I want to start a store that only sells different broths and calls it The Stock Market. This corn stock will act as the base for these recipes.  The stems of the corn hold so much flavour in their “milk”.  (I know, not appetizing).  So creating this stock, allows the corn to reach its full potential, like a grade-A student.  While cooking with corn, preserving your ol’ cobbs leads to this recipe.  The stock can be kept in the freezer for future use or can be drunk. (If you’re into that)


Ingredients

  • 10-12 corn stems and husks
  • 8 liters water
  • Salt
  • Black peppercorns
  • Garlic
  • 1 chunk ginger


Steps

  1. In a huge pot, bring to a simmer the entirety of the ingredients. 
  2. Reduce on low heat, until only about 4 cups of liquid remain. This will take about 2 hours. 
  3. Strain and admire your liquid gold. Add salt if needed.


Corn chowder with corn broth

Ridiculously fresh, this corn chowder is best served with a side of good summer vibes. The stock can be made in advance or made right away using the previous recipe.


Ingredients

  • 2 cups Corn stock
  • 1 tsp fresh Turmeric 
  • 4 cups Fresh corn kernels, grilled
  • 1 cup Crème fresh 
  • 2 red chilies 
  • 3 Shallots
  • Salt and pepper
  • 2 tbsp Sumac
  • 1 tbsp of butter

Steps

  1. Dice shallots and add to a large pot with the butter and sumac. 
  2. Cook until translucent, then add salt and pepper and turmeric. Add the corn stock to the pot. 
  3. Grill 4 fresh corn cobs, until slightly charred. Slice those kernels right off, and into the corn bath, they go. 
  4. Do not forget to keep the corn cobs for even more stock, it’s the cycle of life.
  5. Reduce the chowder for 20 minutes on medium heat. Garnish in each bowl with crème fraiche and sliced red chilies.
  6. Finish with a little cracked black pepper and a pinch of salt.