Maize has hundred of uses beyond sweetcorn, with the pulp, cob and even the husks having culinary uses, even in ice-cream
The Mayans, and after them the Incas and the Aztecs, have been cultivating and cooking maize since about 2,000BC. Now, maize provides about a fifth of human global nutrition, and is grown in such quantity that uses have been found for all its byproducts, from aspirin to shampoo.
To get the most from your corn cob, stand it on end and, holding it firmly, cut off the kernels in long strips, then break them up with your hands. Next, use a spoon to scrape all the mushy pulp and milk out of the cob. The milk, scrapings and cob itself are starchy and rich, and make a powerful flavour enhancer in soups, stocks and chowders; the milk and cobs can also be used to make corn stock or today’s surprisingly delicious corn ice-cream.
