If you haven't noticed, we talk a lot about nose-to-tail eating. Pork tenderloin for dinner? We want offal and sanguinaccio dolce, too. Roasting a whole chicken? We'll have wings one night and drumsticks the next, then use the bones for stock when we're done. We waste not; we want not — and that goes double for corn.
After all, summer's golden vegetable wants you to use every last scrap. Shuck it, prep it, and get down to business: You'll turn those silks into tea, those cobs into risotto, and those kernels into breakfast, lunch, and dinner. But while you're congratulating yourself on your old-world thrift, don't forget to dig into a whole cob, roasted and smothered in butter, too.
Photo of corn fritters by Carey Nershi; photo of kettle corn by Eric Moran; all others by James Ransom
More from Food52.com...
THE WEEK'S AUDIOPHILE PODCASTS: LISTEN SMARTER
- Here comes the Pentagon's newest space plane
- 43 TV shows to watch in 2014
- Extreme haunted houses: Inside Halloween's most terrifying new trend
- How did Rick Perry escape blame for the Texas Ebola outbreak?
- 3 horrific inaccuracies in Homeland's depiction of Islamabad
- Did the media get Ferguson wrong?
- America's anti-feminist mega-corporations' toxic disregard for women must stop
- What the Middle Ages can tell us about the GOP's big charity myth
- The U.S. is about to sell weapons to Vietnam. That's bad news for China.
- This week I learned the surprisingly dark origins of the Nobel Prize, and more
Subscribe to the Week