Pull A Strand Of Silk From A Tangled Mass . . .

IF IT WEREN’T FOR THESE SILKY SMOOTH THREADS, THERE WOULD BE NO SWEET CORN.  EACH KERNEL HAS A SILK, WHICH HELPS FERTILIZE THE PLANT BY CATCHING POLLEN.  THE NEXT TIME YOU CLEAN SOME FRESH CORN ON THE COB, CONSIDER THESE WAYS TO USE THE VERSATILE STRANDS IN YOUR KITCHEN, RATHER THAN IN YOUR TRASH BUCKET.silk

DRY IT

CORN SILK IS MOIST AND STICKY WHEN FIRST REMOVED FROM THE COB AND HAS A TENDENCY TO CLUMP.  SPREAD THE THREADS THINLY IN AS MUCH OF A SINGLE LAYER AS YOU CAN ACROSS PAPER TOWELS FOR A FEW DAYS UNTIL THEY ARE DRY TO THE TOUCH.  CHOP ‘EM UP AND STORE THEM IN AN AIRTIGHT CONTAINER FOR UP TO ONE YEAR.

BREW IT

LIKE FINE WINE, CORN CONTAINS TANNINS AND IS USED AS AN HERBAL REMEDY TO TREAT INFLAMMATION OR AS A DIURETIC.  (DEPENDS?)  WHEN BREWED, CORN SILK TEA IS A FROSTY GOLDEN GREEN AND TASTES SORT OF SWEET.  TRY IT HOT OR COLD.

EAT IT

FRY CORN SILK AND USE IT AS A CRUNCHY GARNISH.  USE THE DRIED CHOPPED SILK CRUMBLED ON SALADS OR AS A BREADING.  IT GIVES OFF A SWEET NUTTY FLAVOR.

EASY REMOVAL

THE EASY WAY TO REMOVE CORN SILK IS TO CUT ACROSS THE BOTTOM OF THE EAR, REMOVE THE HUSK, THEN PULL THE SILK OFF FROM THE BOTTOM UP.    YOU CAN REMOVE THE SILK BY RUBBING A RUBBER BAND UP AND DOWN THE COB, OR EVEN BRUSHING  THEM OFF WITH AN OLD SOFT TOOTHBRUSH.

SOMETHING TO THINK ABOUT  –  –  THE TYPICAL EAR OF CORN HAS ABOUT 800 KERNELS.  AND REMEMBER THIS – “RAIN MAKES CORN, CORN MAKES WHISKEY” !

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