Corn Silk

We're coming up to another corn season. Last year I used the silk a few times. I trimmed a hank off near the top of the ear after shucking, and cut off the dark portion of the silk. I sprinkled it atop green salads, on mashies etc. It had a very pleasant texture and good, corn taste with little sweetness.

Should I be doing that? Anyone else do this? Is there any nutritional value in the silk? Are there any other dishes using the corn silk?

Now that I've tried it, seems like a shame to waste the stuff. Especially on "same day" corn.