After you’ve shucked fresh corn, you might think you’re left with a pile of trash. Not so. In fact, you can use those leftover corn husks for a lot of things, including cooking the moistest, most delicious fish you’ve ever had.
Of course, if you want to use corn husks to cook fish, make sure you don’t shuck them at the store. You can peel them back a little if you want, but one look at the tassels will tell you if you’re picking the best corn. (They should be brown and sticky to the touch – dry or black means the corn is old.) For best results, the husks should also be bright green and tightly wrapped against the cob.
Once you’ve shucked your corn and have the husks piled up, rinse off excess dirt and silk, and then soak them in water for a few minutes. Even if they were dry to start with, you’ll end up with husks that are easy to wrap around your pieces of fish. Blot excess water off, cover both sides with oil, (to keep them from sticking to the grill) and roll up your fish.
Put the side with the tip of the husk on the grill so that the weight of the wrapped fish keeps the husk from unfurling. Cook covered for 8-10 minutes, and periodically spritz them with a little water so they don’t burn. When you’re done, you’ll have super flavorful, juicy fish without wasting parchment paper or foil. Check out the full recipe below, there’s a variation you can do in the oven if you don’t want to grill.
Why You Shouldn’t Throw Away Corn Husks [The Kitchn]
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