Yotam Ottolenghi’s sweetcorn recipes – from kernels to husks and cobs

Every part of a corn cob is usable, so don’t waste a thing: use the charred kernels in a spicy lime sauce, the husks for wrapping coconut prawn tamales, and empty cobs to lend a subtle flavour to set coffee liqueur custards

Making use of things that are often thrown away in the kitchen is particularly satisfying, I find. The simple joy of making a vegetable stock, for example, using up the vegetable peelings and trimming that are often left over after cooking. Thinking about ingredients in this way – that is, using up the whole thing – is not only a great step towards zero-waste cooking, but it also provides a good excuse for one recipe to hand the baton (or, in today’s case, the corn cob) on to the next.

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