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Corn Stock is an easy, delicious, and economical way to make the most of corn cobs once you’ve cut off the fresh corn kernels. With a golden hue and delicate corn flavor, it’s the perfect base for any recipe where you would typically use vegetable stock.

corn stock in a bowl and ladle with whole ear of corn beside and cloth napkin under

Fresh ears of sweet corn are a summer highlight! Fresh kernels cut from the cob add a fresh pop of sweetness to all kinds of dishes like Corn Salad, classic Corn Maque Choux, Corn Cakes, and Vegan Corn Chowder. And you’ll be left with plenty of bare corn cobs. Don’t throw them away! Turn them into corn stock (corn broth) instead.

Making corn stock takes just a few minutes of effort and you’ll be rewarded with a flavorful base for all kinds of recipes. You can also freeze your cobs if you don’t want to make the stock right away.

Ingredients You Need to Make Corn Stock

Corn Stock Ingredients on a white marble board
  • Bare Corn Cobs: 4 bare ears of corn for this recipe. (You can easily double it.)
  • Onion: One large yellow onion.
  • Whole Black Peppercorns
  • Parsley: Fresh flat leaf or curly parsley.
corn stock ingredients ready to boil

This is the easiest stock recipe. You’ll simmer corn cobs, a quartered onion, a few peppercorns and a handful of parsley until they infuse the water with their sweet, aromatic flavors. You can embellish the flavors all you want: toss in a garlic clove or two, a bay leaf, sprigs of thyme or rosemary, or spice it up with crushed red pepper – the options are endless.

How to Make Corn Stock

Step 1: Place corn cobs, quartered onion, parsley and peppercorns in a large pot. Cover with water and bring to boil. Simmer 1 hour.

boiling corn cobs onion parsley and peppercorns in water

Step 2: Strain solids and discard (use fine mesh with cheesecloth for a clear stock). Use stock immediately or let cool and refrigerate or freeze.

straining solids from corn stock

Corn Stock

5 from 12 votes
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Course: Soup
Cuisine: American
Calories: 16
Servings: 4 cups
A delicious and economical way to make the most of bare corn cobs!


  • 4 corn cobs kernels removed
  • 1/2 teaspoon whole black peppercorns
  • 1 yellow onion peeled and quartered
  • 1/2 cup fresh parsley lightly packed


  • Add corn cobs, peppercorns, onion, parsley, and 8 cups water to medium saucepan. Bring to boil over high heat; reduce heat and let simmer 1 hour. Strain and discard solids (see recipe note) using a fine mesh sieve optionally lined with cheesecloth for clear stock. Use immediately or let cool completely and refrigerate up to 1 week, or freeze for up to 2 months.


  1. To make straining the liquid easier, lift out and discard the boiled cobs with a large slotted spoon before pouring the liquid through a fine strainer lined with cheesecloth (optional). 


Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 632IU | Vitamin C: 12mg | Calcium: 17mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!

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  1. Sylvia R says:

    5 stars
    I’ve made this twice with my leftover corn cobs and it is absolutely delicious!

    1. Marissa Stevens says:

      aww, Silvia, you made my day! So glad you’re enjoying this. (We love it too!)

  2. Mary says:

    What would you use the stock for? I have never heard of making stock with the corn cobs. I have thrown away a lot of corn cobs in the past but I don’t plan on making that mistake agin

    1. Marissa Stevens says:

      Hi Mary! You can use the stock in any recipe where you’d use water or chicken stock. It’s particularly good with vegetable soups and chowders.