We are reminded to reserve and roast our corn husks as the season hits its peak. The roasted husk has an incredible corn aroma and rich vegetal undertones. It has a savoriness that we liken to kombu. We use the husk to infuse cream for butter, milk for cornbread, and water for grits. It is amazing in caramel sauce and as a flavoring for ice cream. It adds depth to broths and character to braises. We love that we can roast the husks now and vacuum seal them so they are available on our pantry shelves all year long.
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