Corn Silk Tea

4 for $1. 5 for $1, even 8 for $1! That's summer  - bounty of fresh corn on the cob (and strawberries, blueberries, peaches, nectarines, apricots etc.).

Occasionally, I husk the corn - remove and discard the layered leaves and corn silk at the grocery stores (since the stores provide bins to contain the "waste") so that at home, I am saved from the chore of cleaning - picking up those string-like, silky fibers that tend to "stick" to the kitchen counter-top, and sink (where the corn is husked). Even when I do line the counter-top with paper to contain the "waste" , there is bound to be few strands of stringy fibers lying around in the sink, and worse, on the kitchen floor! There is no way to get not messy.

Wait a minute. "Waste"? Corn silk is not waste.

Do you know? These golden fibers found at the end of the corn is a source of plant sterols as well as beta-carotene, riboflavin, selenium, niacin; and can be made into corn silk tea which offers health benefits such as boosting digestion,  regulating glucose levels in the body and preventing high cholesterol.

Enjoy this healthful, light-tasting, slightly-earthy, subtly-sweet corn silk tea.
Corn Silk Tea
Corn silk (from 1-2 corns on the cob)
2-3 cups of water

Directions: In a small pot, boil corn silk in water. Then cover the pot and allow corn silk to infuse in water for about 20 minutes to extract full flavor and benefits. Consume the corn silk water (or tea) when warm or at room temperature.

Tag: ,

An Escape to Food on Facebook