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.
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
- 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.
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.
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.
- 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.
- 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).