4-Ingredient Corn Soup and Other Genius Ways to Use Up Excess Ears
甜玉米季终于全面摇摆，我们不能更幸福地通过几乎没有煮熟的耳朵的金字塔咀嚼的方式，只用黄油的光泽和一连串的盐。但是由于对长冬季缺乏新鲜玉米的恐惧而刺激，你可能会发现自己在农民的市场上过度过度，回家与更多的耳朵冲洗比你可能吃的耳朵。它是一个幸福的困境，埃文汉朗州的祝福困境Brooklyn邻里的厨师最受欢迎Egg，熟悉。哈康州的进一步诀窍是将他的额外耳朵变成一个死的简单健康的玉米汤，以玉米玉米棒股作为基地。在这里，哈康州的食谱共享，以及如何使用如何使用甜玉米剩余的额外的想法。
Evan Hanczor，Head Chef，鸡蛋
包起来
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.
尝试茶
我们已经测试了将Tisanes出壳，味道很好，非常温和但有点甜美玉米。你可以让它与蜂蜜更甜。
冰糕和烟熏简单的糖浆
我们最好的玉米玉米棒从玉米库存开始（参见下面的配方），可以用作任何种类汤的基础。如果您将股票专注于煮沸的汤，可以添加糖，使玉米冰糕或格兰塔癣。对于扭曲，我们经常在煮沸之前抽烟玉米棒。我们在炉灶上的Woodchips上抽出他们，但你可以轻松地在烤架上以类似的效果。我强烈建议使用那种烟熏玉米液作为一个简单的糖浆的基础，这对于基于波旁的鸡尾酒来说是一个很好的补充。烧焦的玉米味道很好地回应了波旁的基础风味。
库克玉米蛋白
玉米库存，无论是用新鲜还是烤的玉米棒，都非常适合烹饪玉米粥和灰色。它真的加剧了玉米味，用更新鲜，甜味甜味。
泡菜和发酵津津有味
If one does find him or herself with so great a glut of corn that it can't possibly be consumed in various on-the-cob, salad, or soup-y preparations, both vinegar pickled and lacto-fermented corn products are delicious and cool to play with. There are plenty of recipes out there for these techniques, but I'd recommend, as I usually do in this department, looking to Sandor Katz for fermenting advice (The Art of Fermentationis the bible on the subject).
Egg's Chilled Summer Corn Soup
Makes about two quarts
库存：
1切片香葱
8 corn cobs, kernels removed and reserved, with water to cover
对于汤：
2夸脱玉米仁
2.5 to 3 quarts corn stock
1 sprig of thyme
1 tablespoon apricot vinegar (can sub raspberry or red wine vinegar if needed)
盐味
For Corn Stock:
扔玉米。修剪每个带夹住桌子的底部的斜面，所以你有一个平坦的表面才能站在玉米上。在切割板上（或者在毛巾上设置为一个大搅拌碗的毛巾，如果您担心到处都是核心）并从玉米锥形向下切割到底座上，则在所有侧面上拆下内核。保留汤的内核。
在中等股票锅中，结合玉米棒，葱和水。煮沸并减少煨。煨20分钟，直到库存气味丰富，玉米香气浓郁。应变玉米棒子和葱，保留肉汤。
对于汤：
Combine the kernels and the corn stock in a medium pot and bring to a simmer. Cook for 20 to 30 minutes, until the kernels are tender. Remove the pot from the heat and process the soup in batches in a blender, pureeing until the mixture is completely smooth. When all the soup is pureed, stick a sprig of thyme in it and allow the flavor to infuse for 5 minutes. Remove the thyme. Add the vinegar and season to taste with salt, remembering to overseason a bit since the soup, when cold, will need more salt to maintain a pronounced, balanced flavor. If the soup is too thick, thin with a little extra corn stock.
汤可能需要多个方向。用酸樱桃和罗勒装饰非常轻，或用咸奶酪和黑胡椒酱，更多的踢球。熏制辣椒粉，西班牙Chorizo，Cilantro和Jalapeño - 尝试一些补充！当然，汤也可以用热，折叠成粗糙或玉米粥添加味道，或者如果你想与它创造创意，用作面食酱的底部。