How to make the most out of your homegrown corn

The vision for Eagle’s Garden, which is the store to this blog, is simple.

I am a big fan of Jethro Kloss. He wrote the book “Back to Eden”.

I believe that God created everything for the purpose of wholesome living.

Last night while trying to make a cheese tortilla for enchiladas which failed miserably I ended up going to Taco Bell to pick up dinner. Summer months are busy for us as we are still doing activities outside in the evenings so having easy dinners on hand is a big thing for me.

While in the drive thru bells went off in my head as I saw a box of baked tostada tortillas on a shelf above the cash register. Plus not knowing the activities of those preparing the food didn’t help my decision-making skills on this event.

I bring up this episode because we as homesteaders are human. Life still goes on. I heard a minister who even in his good intentions say: Why do we need to be around all the filth of the world when we can have our own plane? Because those living and eating filth are the ones we need to teach.

So my posts are going to be more about homesteading and using what you have, which is how Eagle’s Garden became into being. It started out as a Bigger Mess and has finally evolved into a Beautiful Mess.

So today I am going to tear apart corn.

First off, you can dry the husks and save for making tamales which I’ll add a recipe in a later post and link these together.

Corn Husks:

First, you need to clean the husks and lay them out on cookie sheets. You can overlap them. Set the sheets on the oven racks and leave the door open a little. Turn the oven on to about 160. They dry rather quickly.

When they are done, place in a gallon size bag and use as you would for making Tamales.  I’ll post a video at a later date on making tamales.

Making corn silk tea:

I copied the info from WebMd:

Corn silk is used as a medicine. Corn silk is used for bladder infections, inflammation of the urinary system, inflammation of the prostate, kidney stones, and bedwetting. It is also used to treat congestive heart failure, diabetes, high blood pressure, fatigue, and high cholesterol levels.

I dried my corn silk on the bottom tray of my 4 tier food dehydrator while I had my zucchini and yellow squash “zoodles” drying.

I cut them up in smaller pieces and placed them in the tea bags.

Corn cob Syrup and Jelly:

Slow-Cooked Chili


  • 12 large corncobs
  • 4 cups water
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 4 cups sugar (I use Turbinado sugar)
  • Yellow food coloring


  • Cut corn kernels from cobs and reserve for another recipe. In a stockpot, place corncobs and water; bring to a boil. Cook, uncovered, 10 minutes.
  • Discard cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary.
  • Return to stockpot and stir in pectin. Bring to a full rolling boil. Add sugar and bring back to a boil. Skim foam and add a few drops of food coloring. Transfer to covered jars; refrigerate up to 2 weeks.
Originally published as Corncob Jelly in Country Woman July/August 1993

I make my own corn syrup that I use in place of honey for recipes. When I started doing corn cob jelly since it didn’t gel like it should I used it as corn syrup in recipes



Corn is a viable resource for many things in our society. It’s a great journey to discover the many uses of corn. And I really like corn on the cob covered in butter and on the grill. Yeah, it smokes a bit but  Oh, So good!


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