Corn Stock
A delicious and economical way to make the most of bare corn cobs!
Servings: 4 cups
Ingredients
- 4 corn cobs kernels removed
- 1/2 teaspoon whole black peppercorns
- 1 yellow onion peeled and quartered
- 1/2 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).
Nutrition
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
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