The Top Tip for Cooking Corn This Summer

That cloudy water left behind after boiling corn cobs? It’s more useful than you think! Don’t pour it away—this starchy liquid can serve a number of purposes if you know how to use it.

When you consider it, corn water is essentially a type of vegetable stock, packed with vitamins, minerals, starch, and flavor. It can enhance the texture, taste, and nutrition of many dishes, much like the cooking liquid from beans, chickpeas, or pasta, which cooks often save to enrich sauces or help pasta cling. In fact, corn water is even starchier than pasta water, making it even more valuable for certain recipes.

One great way to use corn water is to keep it boiling, add a pinch of salt, and throw in some pasta. Let it cook until the pasta is al dente, and you’ll have perfectly starchy noodles ready for your dish. You could even toss in some of the corn kernels you’ve just cooked, along with other ingredients, to create a delicious corn pasta.

If you’re not using the corn water for pasta right away, strain it through some cheesecloth to remove any bits of corn silk. Then store it in jars or containers for refrigeration or freezing. You can use it in place of water or broth when making risotto, which relies on constant stirring to release starch. So, it makes perfect sense to use the starchiest liquid you have.

Corn water also works great as a stock for soups—especially corn chowder or creamy soups like leek and potato. But it’s versatile enough to use in almost any dish. Add it to chili (its starch will naturally thicken the soup), stews, sauces, and curries. For an extra flavor boost, toss in a bouillon cube or two, or combine it with meat-based stock.

If you don’t plan on using leftover corn water in cooking, let it cool down and then use it to water your houseplants or garden. It can give them a natural fertilizer boost.