If you’ve had corn for dinner, don’t throw those cobs away! A soak in some heavy cream will give you a deliciously corn-infused cream that you can whip up for a naturally savoury-sweet whipped cream in coffee or any dessert.
The folks over at Lucky Peach explain that you can still get a lot of great flavour out of used or leftover cobs. All you need is two cups of heavy cream per corn cob, a little icing sugar (1/4 cup), and salt to taste. Warm the cream over low heat, add the cobs, bring it to a boil, then turn off the heat. Let the flavours infuse for an hour or so, and you’re good to go.
From there, the possibilities are endless. The recipe suggests you strain the mixture, chill in the fridge for another hour, then add the powdered sugar and salt in a super-cold mixing bowl and whisk it until you have fluffy whipped cream. You could also use the corn cream for just about any other place a savoury-sweet cream could go — in a stew, for example. Either way, check out the recipe — and the story that inspired it — at the link below.
Corn Cream| Lucky Peach