Corn Cob Stock Tastes Like Summer

I almost hesitate to use the word "recipe" here. With just two ingredients (three if you feel fancy) you'll have a sweet, summery stock Tweet this that is a wonderful addition to soups, risotto or other rice or grain dishes — or any recipe that calls for vegetable or chicken stock.


Fresh Corn Cob Stock Tweet this

Recipe by Heather Goesch, MPH, RDN, LDN

Ingredients

  • 4 ears corn, shucked
  • 1 large leek, greens only, washed well to remove grit, optional
  • Water, to cover

Directions

  1. Using a knife, remove corn kernels from cob. Reserve kernels for another use, or follow the recipe for Fresh Corn Soup (in "Cooking Notes" below).
  2. Place corn cobs (and leek greens, if using) in a large stockpot. Add enough water to cover cobs by ½ to ¾ inch. Bring to a boil, reduce heat to low and simmer, partially covered, until stock has a good, sweet corn flavor, about 45 minutes to 1½ hours. The cooking time depends on your preference: 45 minutes will yield a delicate stock; 1½ hours, a rich, heady stock.
  3. Remove from heat and allow to cool several minutes. Carefully remove the cobs, squeezing down the sides with your hands or a spoon to extract the excess liquid. Compost or discard cobs.
  4. If saving stock for later use, refrigerate or freeze in tightly sealing containers until ready to use. Keeps about 1 week in the refrigerator.

Cooking Notes

  • The recipe for corn cob stock easily doubles or triples. To make a big batch, save cobs from which you've cut the kernels and store in the freezer in a resealable plastic bag. When you're ready to make stock, adjust the amount of water as needed and cook until "corn-y."
  • Corn cob stock really shines in Fresh Corn Soup, a super-simple soup with an intense, clean flavor. To make it: Sauté 1 sliced sweet onion and ½ minced garlic clove in olive oil until wilted and just barely golden. Add corn kernels and coarsely chopped tarragon or dill. Add Fresh Corn Cob Stock, bring to a boil and simmer on low 5 to 10 minutes. Remove from heat, cool a few minutes and puree with a traditional stand-up or immersion blender. Top soup with more fresh herbs, additional seasonings or perhaps a dollop of Greek yogurt or sour cream.
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Heather Goesch

Heather Goesch, MPH, RDN, LDN, is a registered dietitian nutritionist, freelance writer, recipe developer and nutrition consultant living on the southeastern coast of North Carolina. Read her blog for healthy, seasonal recipe inspiration, and connect with her on Facebook, Twitter, Instagram, Pinterest or LinkedIn.