Sweet corn season is finally in full swing, and we couldn't be happier to be munching our way through pyramids of barely boiled ears, annointed with just a gloss of butter and a flurry of salt. But spurred on by fears of long winter months devoid of fresh corn, you might just find yourself overdoing it a bit at the farmers' market, coming home flush with more ears than you could possibly eat. It's a blessed dilemma with which Evan Hanczor, head chef at Brooklyn neighborhood favorite Egg, is familiar. Hanczor's go-to trick is to turn his extra ears into a dead simple and healthy corn soup that uses corn cob stock as a base. Here, Hanczor shares that recipe, along with additional #nowaste ideas for how to use up a sweet corn surplus.
Evan Hanczor, Head Chef, Egg
Wrap It Up
I think most people have fewer problems using up the kernels of corn—it's mainly the cobs and husks that get left behind. The best use for husks is to make tamales with them or, in a similar way, use them to wrap fish or vegetables and then grill the packages for a smoky flavor but a gentle, almost steamed style of cooking.