Stop throwing your corn drumsters – you are waste liquid gold

Summer corn is already a superstar – livelily, juicy, crispy. It is the diva of the product department, the Mariah Carey of midsummer markets. But if you just harvest The kernels And if you immediately throw these bare cobs into the trash can or the compost container, miss the secret weapon: corn milk. Yes, milk, like a cow. But corn.

How to milk corn

Corn milk is the liquid and fine pulp that you can scratch from the COB after cutting off the grains. It is rich in sugar and strength – basically the corn taste in Gloopy forms. If it is used thoughtfully, it deepens the corn taste of a shell and promotes the sweetness naturally. And although it is not like barista-friendly like actual milk, it adds a subtle creamy body without cream.

While corn milk is liquid gold, it requires a little finesse. If you use it directly from the COB, it can convey an unpleasant, coarse -grained texture to the dishes. With a fine mesh sieve, this problem solves a smooth, subtle sweet liquid to increase the corn shell. Milking your corn is about as rustic as it learns how to do it at home:

1. Cut the grains from the COB: Shake and cut off your corn, then cut off the grains with a sharp knife.

2. Milk milk the corn: Keep it one after the other with a cob and hold it over a fine mesh sieve over a bowl (or directly above the pan where you cook). Scratch the back of your knife back and forth tightly along the cob to extract the juices and starchy pulp.

3. Extract as much milk as possible: Press the pulp into the Fine-Mesh sieve to extract as much liquid as possible. That is the key. They strive for a golden liquid – thick, but smooth – not a coarse -grained slurry.

4. Add the milk to your corn court. Stir the extracted liquid into your fire pan, sauce or soup after you’ve sweated your aroma, and shortly before you add a liquid or corn yourself. This timing enables the corn milk to concentrate gently into the remaining warmth of the pan and bloom its sweetness and thickening without sinking it. It is a quick and simple movement that tastes more like itself to your corn – in the best possible way.

When to use corn milk

Here are a few dishes that are significantly improved by corn milk magic behind the scenes.

• Add it to a creamy corn noodle dish Chowderor Risotto. It improves body and corn aroma without the need for severe cream.
• Fold it into a cheese -oriented dish like Kansas City Cheesy Mais or a Cheddar corn bread. Corn milk balances salty and spicy cheese with a gentle sweetness.
• Fold it in simple SAUTIVE MAIS or Outfit. Maybe her ears were not entirely perfect. Adding corn milk is a great way to improve the taste of average corn.
• Stir in the spoon into groats or PolentaOr add it to one Vinaigrette For a sweet, herbal backbone.

So if you take the trouble to shake and cut fresh summer corn, you are not briefly available. Take a minute or two to milk these cobs and push out sweetness, strength and taste every last drop. It is the difference between “pretty good” corn dishes and those that taste like the best of summer.