Name: Corn Stock
Prep time: 10 min
Cook time: 2 h
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

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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

Prep Time: 10 minutes

Cook Time: 2 hours

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!