The Delicious Reason Aarón Sánchez Says You Need To Juice Corn

When you think of juicing, fruits and vegetables like oranges, apples, and carrots probably spring to mind, but have you ever considered ears of corn as a contender? If not, Chef Aarón Sánchez believes it is time to broaden your culinary horizons and offered us tips on purposing both the kernels and the cob in this exclusive Tasting Table interview. 

Juicing corn results in a sweet, cloudy liquid that you can either use as a sauce or soup base, or you could purée the juice with the kernel remnants and strain the mixture for the start of a silky veggie bisque. Whichever way you go, you'll have a sweet, earthy ingredient that can be incorporated into a variety of dishes. But what about the leftover cob? In an effort to achieve zero waste, acclaimed Chef Sánchez suggests using the cobs to make a corn stock, an aromatic liquid teeming with subtle sweetness and depth, instead of throwing them away. To do this, simply simmer the cobs in water with some classic stock aromatics such as onion, celery, carrots, and bay leaves.

If you are stumped by how you can incorporate sweet corn juice or purée into dishes you already make at home, there are several easy ways to give your favorite recipes a mealie upgrade. Try using the corn purée as the base of a soup, and amplify its flavor with corn stock. You can add a protein of your choice, some vegetables, and garnish with fresh herbs for a hearty, wholesome meal. Another idea is to make corn risotto. Cook your risotto in corn stock for an extra layer of flavor, and stir in some corn purée towards the end for a luscious, creamy texture that beautifully complements the tender grains. 

Corn juice can even serve as an unconventional yet delectable pasta sauce. In lieu of pasta water, toss corn juice with your favorite strained pasta, add some fresh herbs, and finish with a sprinkle of parmesan and some reserved whole kernels for a unique twist on a classic dish. This sweet corn cacio e pepe recipe is a great place to start. Finally, brighten up your salads by whisking some corn puree with vinegar and oil to create a vibrant, flavor-packed vinaigrette.

By juicing corn and using its cob for stock, you're not only making versatile ingredients, but ensuring every part of the corn is utilized, just as Chef Sánchez hopes. So next time you shuck an ear of corn, remember that there's more to it than meets the eye.