Chefs are finding creative, zero-waste ways to utilize leftover corn husks and silk—parts of the vegetable traditionally discarded—to extract maximum flavor during peak summer season. Corn silk can be simmered into a subtle, sweet tea rooted in Indigenous and East Asian cultures, charred and ground into a smoky ash to flavor ice creams, or sugar-dusted and oven-dried for a crispy soup garnish. Similarly, corn husks serve as an aromatic base for simmered vegetable broths, can be charred and infused into oil, or steep into a lightly roasted tea, demonstrating how whole-ingredient cooking honors the harvest while elevating simple summer dishes.