Known for his sustainable cuisine, Chef Kurt Michael Friese of Iowa City’s Devotay uses the finest local ingredients.

To add a smoky flavor to chicken and pork, he grills them over leftover corncobs, he recently told Everyday with Rachael Ray magazine. To use them:

  • Soak cobs in water for at least 1 hour (overnight is fine).
  • Charcoal grill: Place directly on coals.
  • Gas grill: Wrap in perforated aluminum foil. Set on the grate, and close the grill’s lid.

Instead of composting cobs, you can store leftovers in the freezer so you’ll have them on hand when you’re ready to grill, advises Everyday writer Christine Richmond.

Photo: Luigi Chisea