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
To enjoy corn silk tea after the season ends, spread fresh, rinsed silk in a thin layer on a baking sheet or drying screen. Let it air-dry in a warm, well-ventilated spot for 2–3 days, until completely crisp. (You can also use a dehydrator at 40°C / 105°F for a few hours.) Store it in an airtight jar away from light for up to a year. Use about 2 tablespoons of dried silk per 500 ml / 2 cups of water, and follow the same method.
Makes about 1 litre / 4 cups
