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Jul 17, 2010 05:37 PM

Using corn silk in corn stock

Tomorrow, I am making a potato corn chowder, using a corn stock base (water, corn cobs, some corn kernels, mirepoix, and herbs). Would it be a good idea to throw the corn silk in there too? Would it contribute extra corn flavor?

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  1. I've never used them but I have included the cobs. Why don't you taste one and see what it tastes like? If you like what it tastes like, it may be a good thing to add.

    I'll be interested to see what you end up doing.

    1. Sure, it will make the stock more 'corny'. However, only add the silk that is inside the husk, right on the corn kernals. Don't add any silk that is sticking out of the husk. When You wrote 'corn stock' in your post and when I read it, it hit me like corn stalk and I thought, no, don't use the corn stalk.

      1. No, don't do it.

        In my experience, at least, the silk doesn't add much flavor and in fact imparts a slightly bitter flavor. Stick with the cobs.

        1 Reply
        1. re: ipsedixit

          I'm in ipesdixit's camp, just forget about the silk. I've tried it, not worth it, flavor-wise. Stay with just the cobs.