Corncob Stock

On September 18, 2025September 18, 2025 By Julie Laing | Twice As TastyIn Column, frozenLeave a comment

I love recipes like Corncob Stock because they turn food scraps into something delicious that you can’t easily buy. As I explain this week in my Twice as Tasty column for the Flathead Beacon, stock made from corncobs not only uses scraps but helps the cobs to break down faster in the compost.

I make this versatile stock from a large batch of Husk-Grilled Corn after I’ve stripped the kernels off of the cobs to freeze for year-round use in recipes like Corn Kernel Muffins with Sage. With the kernels set aside to eat and the cobs simmered into a flavorful stock, you’ve minimized waste and captured maximum flavor with little effort.
Learn to make Corncob Stock

Husk-Grilled Corn with Smoky Lime Butter

On August 31, 2023November 18, 2023 By Julie Laing | Twice As TastyIn Column, grilled1 Comment

Freshly harvested corn comes as this perfect package ready to cook and eat: Peel back the husks until they fan out around the ear’s base, remove the silk, and then fold the husks back up the ear and lay it on a grill, let the corn steam inside its own husks. Any silk you miss burns off with the heat or comes off when you pull away the warm husks, revealing the sweet, lightly charred kernels along the cob.

Since you’re pulling back the husks to get at the silk, it’s the perfect time to smear flavored butter down the ear so that it melts between the kernels as the corn cooks. The smoky lime butter recipe I share this week in my Twice as Tasty column for the Flathead Beacon is my favorite way to dress corn on the cob, but you can choose other blends instead, like lemon and oregano leaves, orange and nasturtium blossoms, or one you’ve already prepared as Compound Herb Butter.
Learn to make Husk-Grilled Corn with Smoky Lime Butter

Corn and Potato Chowder

On February 9, 2023November 18, 2023 By Julie Laing | Twice As TastyIn Column, soupsLeave a comment

Just setting at a bowl of chowder on the table cuts my hunger pains. The thick soup immediately looks warming and filling. After a ski day, I don’t even feel guilty about dipping a slice or two of sourdough bread into the bowl.

The chowder recipe I share this week in my Twice as Tasty column for the Flathead Beacon has become one of my après ski favorites because it’s so easy to make with ingredients I keep in my house. Even if you don’t grow and store boxes of your own onions, garlic, and potatoes, they’re affordable and keep well. The same goes for frozen corn and stock. With a little butter, and some cream and salsa if it’s on hand, you have everything you need for a filling meal.
Learn to make Corn and Potato Chowder