Save Corn Cobs and Turn Them Into Delicious Corn Cream
If you come across stale, old corn, or simply corn cobs from which you have removed the kernels , do not throw away those cobs! If you immerse yourself well in heavy cream, you get a deliciously corn-rich cream that can be used as a liquid or whipped to create a naturally savory-sweet whipped cream in coffee or any dessert.
The folks at Lucky Peach explain that it’s not just good for starchy old corn that’s too tough or chewy to eat – even if you try to cook it – you can still get great taste from used cobs or the cobs you shaved off the kernels. , but do not plan to harvest the remnants of the cobs. All you need is two cups of heavy cream per corn on the cob, some powdered sugar (1/4 cup), and salt to taste. Heat the cream over low heat, add the cobs, bring to a boil, then turn off the heat. Let the aromas sit for about an hour on the countertop and you’re done.
From there, the possibilities are endless. The recipe suggests you strain the mixture here, chill in the refrigerator for another hour, then add the icing sugar and salt to a very cold mixing bowl and beat until whipped cream is obtained. This is one approach, but you can also use the crème de la crème just about anywhere that savory-sweet cream might be present, such as in a stew or stew. Either way, check out the recipe and the story that inspired it at the link below.
Corn Cream | Happy peach