Aches and pains have been on my brain lately and I wonder if we could chat about it for a second (in a food-related way, promise)! You see, I'm a runner but long story short, I've worn down the cartilage in my lower-back despite my young age and apparently I'm supposed to quit it. Forgive me this sob story (it's been a frustrating few days) but I'm getting to the recipe, I swear...
When I was working at Food Network, I interviewed Chef Jeff Smedstad from Elote Cafe in Arizona; he told me that he made tea from leftover corn silks (those long thread-like fibers between the husk and cob) when his cooks had joint/muscle pain during service. It seemed like such a strange DIY remedy at the time but it always stuck with me.
I'm not an expert on the health benefits of corn—if you are, by all means please chime in!—but some sources say corn silk has anti inflammatory properties and could help with joint health. Obviously this is not a longterm solution for me or any of you who might be going through something similar. That said, it feels good to be doing something (anything) that could potentially help, right? Plus it's a tasty, waste-reducing project!
The tea tastes mildly of fresh corn. It's sweet on its own but you can add a pump or two of simple syrup if you'd like it a little sweeter. If you're having corn-on-the cob over the long weekend, save your silks in a resealable-plastic bag in the refrigerator (for up to 1 week), then use them to make this tea as desired. It's worth a try!
CORN SILK TEA
MAKES: 1 cup
1 cup water
1 cup corn silks (from about 2 ears)
1. Bring water to a boil in a small saucepan over medium-high heat.
2. Reduce heat to medium-low. Stir in the corn silks and simmer, about 5 minutes. Strain into a tea cup; discard the silks. Drink plain or add a few pumps simple syrup to sweeten.