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.
Corn Stock
Ingredients
- 4 corn cobs kernels removed
- ½ teaspoon whole black peppercorns
- 1 yellow onion peeled and quartered
- ½ cup fresh parsley lightly packed
Instructions
- 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.
Notes
- 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).
Do yo think it would still be thick or flavorful enough without the onion or any extra scraps, like... just with the cobs? Onions give me migraines, so I avoid them, and I don't usually have a lot of scraps. I like baking cobs in foil wraps in the oven, so they are already smothered in an herbed butter, and some is always left on the cob.
Hi Becki! Yes, I think it would still have great flavor since you've seasoned the corn ahead of time.
Could you add the cobs to make chicken bone broth?
Hi Susan! If you're asking if you can add corn cobs when making chicken bone broth, then, yes! Absolutely.
Can this be canned like other broths?
Hi Rose! I freeze mine, but I don't see why you couldn't can this just as you would any broth. My understanding is that you need to use a pressure canner, not a boiling water canner. See this website for in-depth information.
This is such a fabulous idea, Marissa!
I always love to make the most of all ingredients... but this is an idea I never would have thought of. I am so excited to give it a try!
I can't believe I haven't thought to do this. Thank you for this brilliant idea. I love using the "whole" food and I'm a huge fan of corn. Love the sweetness this will add to so many recipes. 🙂 ~Valentina
You're so kind, Valentina! I hope the recipe comes in handy for you! 🙂
What a great idea for a post Marissa! I have never thought to make homemade corn stock, but how perfect for the leftover ears! Pinned!
Thank you, Mary Ann!
What a cool idea! We eat a lot of corn around here, and this is a great idea for the cobs - I've never thought about using them for anything. However, it makes perfect sense that the cobs could be used for a veg stock! Plus, the 'corn milk' is such a flavorful ingredient - love this recipe, Marissa!
Thanks, David! So true about that corn milk - sweet and tasty.
This recipe is so clever, Marissa. We always just throw our cobs away and it makes me feel so wasteful! I'm one of those people that hates throwing food away, so this recipe is right up my alley!
I love to hear that, Katherine. Thank you!
I've added corn cobs to my veggie stock before, but I've never made straight corn stock! This is brilliant!!! I am definitely trying this as soon as I collect a few cobs!! Super excited!!!
Yay! Thanks, Cheyanne!
How interesting! I would never have thought of making corn stock, but now I realize it makes so much sense. I remember those juicy cobs - once you've eaten all the kernels, the cob is still juicy and delicious (Yes, I try to suck the juices up sometimes lol.) You can use it many ways but I like the idea to utilize it in a light version of chowder or some kind of creamy potato corn soup. Either way, delicious!
Thanks so much, Ben!
Yep - this is a first for me! I love your level of creativity here, Marissa! And I know I will love this stock!
That's great to hear. Thank you, Annie!
I love using the remainder of stuff (especially veggies) to make something new and this is such a delicious base for all sorts of yummy eats! Plus, who doesn't love corn??
I do too, Dawn. And you make a good point. 😉
This is the very first time that I have ever heard of and seen a corn stock!! Live and learn...Thank YOU, Marissa, for sharing another great recipe. Really appreciate it!
My pleasure! Thanks, Angie.