Good morning! Last week I asked readers what they do with the leftover corn cobs after they’ve eaten (or cut off) the kernels. My inbox was flooded with replies that went far beyond making stocks and sauces (though both of these are excellent uses). Some people give corn cobs to the crows to peck; others dry them out to give to their pet rabbits to nibble (this keeps bunny teeth from growing too long). But I learned that you shouldn’t give corn cobs to horses even though they love them; it’s bad for equine digestion. And, for the beekeepers in the room, Lydia Hawkes suggests using dried cobs in a smoker to calm the bees; the cobs are light in weight and not as smoky as some other fuels. Now that’s we’ve settled the corn cob question, here’s what to do with the kernels.
Corn now, or forever hold your corn peaceMake this smashed chicken with corn and cabbage from Ashley Lonsdale now, while we still have late summer’s corn. Then, when the fresh corn has all dried up — and you still want this hot-cool contrast of hot-sauced chicken with a crunchy slaw dressed with yogurt-based, ranch-style dressing — switch to frozen corn. Good to know:
More food for thoughtAshley’s dish above calls for only eight ingredients (not including oil, salt or pepper), and the recipes below keep your shopping list to seven items or fewer. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. And before you goThe only thing better than dining at America’s 50 best restaurants might be cooking some of their dishes at home, so you can eat them over and over (and adjust them to suit your preferences and tastes). Braised butter beans with broccolini from Bar Panisse in Berkeley, Calif., anyone? See you tomorrow.
Melissa Clark has been writing about food for The New York Times since 1997 and is the author of 46 cookbooks. Her latest is “The Big Book of Dinner,” coming in November. You can reach her at hellomelissa@nytimes.com. Editors: Mia Leimkuhler and Li Goldstein. Host photo by Melanie Dunea. For help with your New York Times Cooking subscription, please email cookingcare@nytimes.com. Was this email forwarded to you? You can sign up for our New York Times Cooking newsletter here.
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