Taking corn off the cobs for a Labor Day side dish? Save those cobs for stock. (David Gruber)
Having fresh corn at your Labor Day barbecue? Don’t throw out the cobs. Kate Lawson, our food writer, shared this terrific tip from Bon Appetit.
Instead of chucking those stripped cobs, make corn stock. Toss 6 cobs in a pot with a couple of chopped onions, carrots and celery stalks, a handful of basil and parsley and dried chilies. Cover with water and simmer for about an hour. It makes a great base for chowders, risottos and sundry soups.
Keep it in mind tomorrow or if you make that delectable-sounding corn soup Kate wrote about recently; even if you aren’t into soup, check out the article for her great tip on how to get corn kernels off the cob. Another delicious-sounding recipe that would make a great side for a Labor Day cookout is Mario Batali’s Charred Sweet Corn and Fregula, which also uses fresh corn off the cob.
People get remarkably into their methods for stripping corn; I also got a call from an impassioned call from reader saying microwaving is the way to go. That was a new one on me.
As corn season continues through this beautiful month of September, I’ll be keeping an eye out for other great tips for using the golden goodness that is corn. I’m with Kate — it’s addiction-worthy.
Do you have tips for shucking, stripping or cooking with corn? We’d love to hear about them in the comments below the recipe. You need a Facebook account to add comments, but they’re free and easy to sign up for, which is how I managed to have one for years and ignore it except for this sort of thing. I’ll be keeping an eye out the next few days to respond to any great comments or questions you post. You can also follow me on Twitter @reentiz. Join the discussion!