Confession: for years I threw corn silk straight into the compost without a second thought. Those stringy golden threads were just the annoying bit you pick out of your teeth at a summer barbecue. Then I learned that people have been brewing them into tea for thousands of years, and I’ve felt a little sheepish about it ever since.
Corn was domesticated in what’s now southern Mexico around 9,000 years ago, and Indigenous peoples across the Americas used every part of the plant, silk included. Corn silk tea was a traditional remedy for soothing the urinary tract and helping the body release excess water. Settlers picked up the practice, and by the late 1800s corn silk had made it into official American medical references as a gentle diuretic. Meanwhile, on the other side of the world, Traditional Chinese Medicine has long used corn silk (yu mi xu, literally “corn whiskers”) to support the kidneys and reduce swelling. In Korea, oksusu suyeom cha is so beloved that you can buy it bottled in basically every convenience store, where people drink it like we drink iced tea.
So there’s some serious history in your corn husks. The tea tastes like the sweetest, grassiest version of summer corn, a little like the water left in the pot after you boil cobs (in the best way). Since the silk is at its absolute best when it’s pale, fresh, and a bit sticky, this is a peak-of-season recipe. When the local corn is piled high at the farm stand, grab a few extra ears, shuck them at home, and save every strand.
A quick note: because corn silk is a natural diuretic, enjoy it in moderation. If you’re pregnant, take diuretic or blood pressure medication, or are managing a kidney condition, check with your healthcare practitioner first.
Corn Silk Tea
Ingredients
- Silk from 4–6 ears of fresh organic corn about 1 packed cup / 20–30 g
- 5 cups / 1 litre filtered water
- To serve optional: a squeeze of lemon, a few sprigs of fresh mint, raw honey or maple syrup
Directions
- Pull the silk from the ears as you shuck. Pinch off and discard any brown, dry tips; you want only the pale yellow-green strands. Rinse the silk well in a sieve under cool running water.
- Bring the water to a boil in a medium pot, then add the silk. Reduce to a gentle simmer and cook uncovered for 10 minutes. The water will turn a pale golden colour.
- Turn off the heat, cover the pot, and let steep for another 5–10 minutes. The longer it sits, the richer and sweeter the flavour.
- Pour through a fine-mesh sieve and discard the silk. Serve warm with a squeeze of lemon, or chill completely and pour over ice with fresh mint. Add a touch of honey or maple syrup if you like it sweeter.
- Keep leftover tea in a sealed glass jar in the fridge for up to 3 days.
Notes
