Summery side dishes taste even better when they help reduce food waste in the kitchen. That’s why we teamed up with PlantYou, a plant-based creator and author of “PlantYou: Scrappy Cooking.” With her help, we’ve created two exclusive, scrappy recipes to help you use your sweet summer corn—cob and all.
Shop all the ingredients you need in our shop now, then grab your copy of PlantYou’s cookbook at ScrappyCookbook.com.
Get the recipe for PlantYou’s Street Corn Pasta Salad:
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PlantYou Street Corn Pasta Salad
Description
Smoky, spicy, salty, and sweet team up in this delicious, fresh pasta salad. Grab come cobs and get ready to bring that classic street corn flavor to your table this summer.
Ingredients
For the pasta salad:
- 16 ounces whole wheat or brown rice macaroni
- 3 cups corn, fresh or frozen and thawed
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 red onion, chopped
- 2 jalapeño peppers, diced
- 1 cup cilantro, chopped
- 1/2 cup vegan feta, crumbled (optional)
For the sauce:
- 1 1/4 cups vegan mayonnaise, unsweetened vegan yogurt, or cashew cream
- 2 limes, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Cook the macaroni according to package directions. Drain and let it cool.
- Add the corn to a pan with a tablespoon of extra virgin olive oil, along with the garlic powder, chili powder, and salt. Roast in the pan for five minutes, or until the corn is slightly charred.
- Meanwhile, combine the vegan mayonnaise or yogurt with the lime juice, chili powder, garlic powder, and salt. Whisk, and thin with 1 to 2 tablespoons of water, as needed.
- Add the cooked macaroni to a bowl with the charred corn, onion, jalapeño, cilantro, and vegan feta. Pour the sauce over top and mix.
- Enjoy immediately or store in the fridge for up to 4 days.
Keep reading: 14 Ways to Get Creative—and Save Money—with Food Scraps
Get the recipe for PlantYou’s Corn Cob Broth:
Print PlantYou Upcycled Corn Cob Broth
Description
Don’t throw out those cobs! You can make this amazing corn cob broth, great for a soup base, sipping, or stir frying.
Ingredients
- 4 corn cobs, kernels removed with knife
- 4 sprigs thyme
- 2 bay leaves
- 3 cloves garlic
- 1 tablespoon poultry seasoning
- 2 teaspoons celery salt
- 1/2 teaspoon turmeric
- 1 teaspoon garlic powder
- 8–12 cups filtered water
Instructions
- Combine all ingredients in a large pot. Bring to a boil, then simmer on low for 1 to 3 hours.
- Drain the bay leaves and leftover corn cobs for compost.
- Store the cob broth in an airtight container fridge for up to 5 days, or in a freezer-safe container for up to 3 months.
Hungry for more? Try these other summer corn recipes:
