Sweet Corn Season is upon us! Don't throw out the silk or cobs!

So as I’ve been digging into books lately I found that corn silk is good for you (potassium and vit K) AND the cobs can be used to make stock!! Silk can be used for teas but can also be fried.

Here’s a quick article:


Have you tried any of this yet?

I wonder if @donna has?

I have the silk drying in the oven with the light on overnight. So it will be the first time. I did taste it raw and it wasn’t bad. I had already thrown the cobs in the back woods so I wont be trying the stock yet, but I’m sure that will be really good for making rice, adding to gravies and things like that.

I have made soups–especially corn chowder like this. It is very good and very hearty. Because I know clam chowder isn’t good to eat, I make my corn chowder to substitute for not being able to eat the clam chowder. :wink:

Corn relish is another thing I love to make.

Make Fresh Sweet Corn Relish

fresh sweet corn on the cob
jalapenos/habaneros (dice)
red/yellow bell pepper (dice)
red onion (dice)
cherry tomatoes (dice)
white vinegar (1/4 cup)
garlic (3 cloves minced)
fresh basil (chiffonade a bunch)
fresh cilantro (chiffonade a bunch)
salt and pepper (to taste)

It’s great in a salad, put on a hot dog or just as a snack.

One word of caution; I would stick to organic corn as possible. Ninety-three percent (93%) of corn grown in the US is Genetically-Modified.

The GMO High-risk List: Corn

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Agree 100% on the organic non gmo. Especially if you are going to use the corn silk for a remedy!

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