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
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