As I mentioned yesterday, I'm a huge sucker for sweet summer corn. I want it for lunch, I want it with dinner. I want it simply slathered with butter or baked into bread, and I want it all summer long. Years ago, my husband and I took a cooking class based on ingredients from the greenmarkets in NYC. Of all the dishes we learned and recipes we took home, this one has stayed with us the longest. Did you know you can make a delicious tea from leftover corn cobs?! I was surprised and totally hooked. It has the nutty-sweet flavor of a corn muffin, but in the form of a subtle and refreshing iced tea. It's light and farm fresh, almost like an herbal infused water. And it makes use of something you usually just toss away!
CORN COB TEA
- Cut kernels off of corn for another use (try our corn salad!)
- Place bare cobs in a pot and cover with water.
- Bring to a boil, covered, then immediately remove cover and reduce heat to a simmer.
- Simmer for 30 minutes, then let steep for another 30 minutes.
- Strain into a pitcher or jar, add sugar or agave to taste.
- Cool in the fridge.
- Enjoy over ice! We added a basil leaf garnish for color, which was deliciously summery.
Instead of going the sweet, cool route, you could also make your cob boil savory and turn it into a corn stock, for use in dishes like risotto or chowder. I'd love to try that sometime. For now, this tea will be just the thing for sipping on this summer weekend.
Cheers - happy weekend!
(all photos, jamie grill photography)