What do you do with corn cobs after you’ve cut off the kernels for a salad or risotto? If you compost them or throw them in the trash, you’re getting rid of one of the best parts: the corn “milk.”
Corn “milk” is the term for the sweet pulp and juices that are left behind when kernels are stripped from the cob. Think of it as the vegetable’s built-in nondairy milk—but it’s much more flavorful than anything that comes from an almond. (You’re not going to want to stir corn milk into your coffee, but you are going to want to incorporate it into your corn chowder and corn pudding.)