- DockPotato Jun 14, 2007 02:18 PM
We're coming up to another corn season. Last year I used the silk a few times. I trimmed a hank off near the top of the ear after shucking, and cut off the dark portion of the silk. I sprinkled it atop green salads, on mashies etc. It had a very pleasant texture and good, corn taste with little sweetness.
Should I be doing that? Anyone else do this? Is there any nutritional value in the silk? Are there any other dishes using the corn silk?
Now that I've tried it, seems like a shame to waste the stuff. Especially on "same day" corn.
I don't know the nutritional value in the silk, but I often take a bag full of it each time i buy corn and boil them in a pot of water. Making sure the corn/silk are clean. You can drink this hot or cold.
Sometime I would add a little bit of sugar for sweetness and refridgerated before drinking it. Great in the summer and very refreshing corn flavour.
Many groceries have a large bin next to the fresh corn to allow customers to peel and discard their corn husks.
I recently saw a man, discreetly picking through these corn peelings, gathering a large bag of the silk. Intrigued, I tasted the delicate fibers for the first time (intentionally anyway) from the corn I brought home and they were amazing ! Very delicate and flavorful. I believe the silk needs to be cut up into a salad due to its stringy and sticky texture however.
Would LOVE to know what he did with his bag full, don't think it was for salads....
I enjoyed an unsweetened corn silk tea in the RoK. There were sweet undertones and you could certainly tell it was corn. It was the only thing written in English on the bottle, but reading Korean helped ascertain that it was without added sugar.
Between Japan, the RoK, China, and Thailand, you can pretty much find anything in drink form.
Wow, with corn season quickly coming to a close, I must have
wasted a 30-gallon size bucket of the stuff. I wish I had known how to utilize it.
Yeah, I guess it is used primarily for use in alternative / herbal medicine. Mostly when made into a tea. Called "yu mi xu" in Chinese (the gentleman I mentioned earlier was Asian).
But I tell ya, when the corn is young, the silk is very tasty. I'd suggest cutting it up slightly and using it like you would alfalfa sprouts on sandwiches and salads.