Got any leftover corn cobs in your kitchen? How about corn that has gone stale? Don’t throw those cobs away! You can use them to concoct a spectacular topping/whip with a simple soak in some heavy cream.
Courtesy of Lucky Peach, here’s an awesome way to make use out of leftover corn that’s tough and/or chewy. This recipe brings out the sweet, savory flavor of the corn, allowing them to infuse together for about an hour, and with delicious results.
Here are the easy-to-follow instructions:
- In a medium saucepan over low heat, warm the cream. Add the corn cob, bring to a boil, and remove from the heat. Let the milk infuse on your countertop for 1 hour.
- Strain the mixture through a chinois or fine-mesh strainer into a clean bowl and refrigerate until chilled, about 1 hour. Meanwhile, place an empty mixing bowl in the freezer until it is very cold.
- Transfer the cold corn cream to the cold mixing bowl, add powdered sugar and salt. Whisk until fluffy.
Is this something you’d make at home? I definitely would! Please SHARE this awesome recipe with your friends on Facebook!