Add sweet summer flavor to your soups and risottos with homemade corn stock!
I absolutely love the sweet taste of summer corn. I look forward to when fresh corn shows up at the farmers market!
Sadly, the end of the corn season is just about here for those of us in the Northeast. I’m hoping we have a few more weeks, but realistically I think this weekend or next might be the last time to buy it. A girl can dream though…
So for the past few weeks now, I’ve been buying a extra corn at the farmers market and freezing it. But did you know you can also make corn stock with your cobs?
Corn stock makes an absolutely delicous addition to recipes. It can be used anywhere vegetable stock is used, but it adds an extra dimension of sweet summer flavor to corn soups and risottos, or even rice!
HOW TO MAKE CORN STOCK
It’s very easy to make.
First, shuck your corn. Cut the corn from the uncooked cobs and add the cobs to your pot, along with ten cups of water.
Each corn cob will yield about 1/2 cup of corn. With 4 cobs, you should have 2 cups of corn. Take 1 cup of the corn, add it to a food processor or blender and blend it on high. Freeze or save the other cup of corn for another use. Add the processed corn to the water.
Add the remaining ingredients to the water: onion, garlic, celery, peppercorns, bay leaves, parsley and thyme.
After the pot begins to boil, reduce the heat to a simmer and cook for 2 hours, uncovered.
Strain stock through a fine mesh strainer or cheesecloth. Allow it to cool before storing in the refrigerator or freezing. If storing in the refrigerator, use within a week.
Corn Stock
Ingredients
- 10 cups water
- 4 cobs of corn, husked and corn removed
- 1 cup of corn, blended
- 1 yellow onion, halved
- 1 garlic clove, smashed
- 2 celery stalks
- 1 tbsp black peppercorns
- 2 bay leaves
- large handful of parsley
- handful of thyme, stems included
Instructions
Cut corn from uncooked cobs and add cobs to soup pot.
Shuck corn. Cut the corn from the uncooked cobs and add the cobs to your pot, along with ten cups of water.
Each corn cob will yield about 1/2 cup of corn. Take 1 cup of the corn and add to a food processor or blender and blend on high. Freeze or save the other cup of corn for another use. Add the processed cup of corn to the water.
Add the remaining ingredients to the water.
Bring pot to a boil; reduce heat to a simmer and cook for 2 hours, uncovered.
Strain stock through a fine mesh strainer or cheesecloth. Discard solids. Allow stock to cool before storing in the refrigerator or freezing. If storing in the refrigerator, use within a week.
Notes
Corn stock can be used anywhere you would use vegetable stock...soups, risottos, even rice. You will find that corn stock makes for an amazing sweet summery flavor!
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g
Sara Welch
Monday 28th of September 2020
Loved how easy this was to make and great to have on hand! Delicious!
Toni Dash
Friday 25th of September 2020
Thank you so much! This is really easy to follow!
Beti | easyweeknightrecipes
Friday 25th of September 2020
I can't wait to try this! Sounds SO good!
katerina @ diethood.com
Friday 25th of September 2020
This is a fantastic idea! Thanks for sharing!
erinsellin
Thursday 24th of September 2020
This is such an exciting idea!