You, Me, Shoe

For whatever reason, it has become normal to dehusk one’s corn in-store. There are very few things that irk me the way that this does (The song Call Me Maybe being one of them).

“But it’s so much easier to just do it there,” you whine, “and I avoid getting those little corn silky things all over my kitchen floor. Why not do it?”

Well, for starters

(1) it’s annoying to the person behind you waiting to pick out some corn.

(2) Corn sugars immediately begin to convert to starch once exposed to air (and don’t give me the that’s an out of date myth thanks to the development of supersweet varieties defense). If you don’t cook it right after opening it, you’re wasting flavor.

(3) Corn silk makes a delicious and healthful tea.

Say what?

Corn silk, known as Yu Mi Xu (adorably pronounced you-me-shoe) in the Chinese herbal pharmacopea, is well know for its diuretic properties. Especially useful for summertime swelling and edema, it’s also highly effective for avoiding those hot weather and dehydration-induced urinary tract infections, digestive woes and skin rashes. More recently, research has shown that this simple (and cheap) brew may work in the treatment of diabetes and hypertension.

Better still it tastes mildly sweet and nutty, is seriously refreshing on a hot summer day, and is easy to make. Just collect the silk from 1 or more ears of corn and leave it spread out on a plate overnight (or as long as it takes you to get around to it- just make sure that you flip it over once in a while). When ready, put in a pot, cover with water by about 1 inch, bring to a boil, cover and simmer 20 minutes. Drink warm, at room temperature, or even cold- I won’t tell your acupuncturist.

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  1. Corn and Tomatoes | The Acupunc - August 29, 2012

    […] a large pot of water to a boil, remove the husks from the corn (saving the silk for tea) and boil for exactly 2 minutes. Allow to sit until cool enough to handle (5-10 minutes) and then, […]

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