THE EPITOME OF subconscious waste, corn beards—the brown tops of silks, as well as the silks within the ears—can be used in multiple applications: stocks, sauces, cocktails or tea. Corn silk is produced by the corn ovules, which become kernels when fertilized. Each ovule creates at least one strand, and the strands act as a path to bring fertilizing pollen to the kernels.
The silk, which is normally thrown away, is packed with potassium, which makes it good for the kidneys. It’s also known to be a soothing diuretic and thus is helpful to drink when suffering from bladder infections. That said, it’s also just tasty, which is the reason we drink it. Consider the addition of sweet herbs, herb stems, flowers or spices as contributions for flavor and waste management. Serve hot or iced.
Ingredients
- 2½ cups (600 ml) filtered water
- Beards and silks from 6 ears of corn, any dark pieces trimmed
- 1½ tablespoons (22 ml) raw honey
- Pinch salt
Preparation
Preheat a teapot with hot water.
In a small saucepan, heat the water to 200°F over medium-high heat (just below a boil). Add the silks and remove from the heat. Cover and let steep for 6 minutes. Stir in the honey and salt.
Remove the corn silks from the saucepan, strain the tea into a teapot and serve.
About this recipe
From The Chef ‘s Garden: A Modern Guide to Common and Unusual Vegetables—with Recipes by Farmer Lee Jones with Kristin Donnelly (Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC, 2021). Copyright by The Chef ‘s Garden, Inc.
