Fresh Corn (Cob) Stock

Did you save the corn cobs? I hope so, because at this time of the year they might be your last chance to make this recipe.

Cob stock_cooking

I use the word ‘recipe’ very loosely here. Two ingredients, three if you feel fancy, and, as you can see — magic. A sweet, summery stock that is a wonderful addition to soups, risotto or other rice/grain dishes, or really any recipe that uses vegetable or chicken stock.

Corn cob stock

My recommendation: fresh corn soup. Sweat sliced sweet onion, and maybe half of a minced garlic clove, in olive oil until wilted and just barely golden. Add corn kernels and some coarsely chopped tarragon or dill to warm and release the flavors. Add cob stock, bring to a boil, then simmer on low 5 to 10 minutes. Remove from heat, cool a few moments and puree (if using an immersion blender, no need to wait). Season, taste, and readjust seasoning, if needed. Top with more fresh herbs, and perhaps a dollop of Greek yogurt or sour cream. A simple soup with an intense, clean flavor of summer. Perfect.

Cheers, Heather

Tell me… Do you make your own stocks? Have you ever made corn cob stock?

Fresh Corn (Cob) Stock
 
Prep Time
Cook Time
Total Time
 
Author:
Makes: approximately 2 cups
Ingredients
  • 4 corn cobs, kernels removed
  • greens from 1 large leek, washed well to remove grit (optional)
  • water
Method
  1. Place corn cobs (and leek greens, if using) in a large stockpot, and add enough water to cover by 1/2 to 3/4 inch. Bring to a boil, then reduce heat to low and simmer, partially covered, until stock has a good, sweet corn flavor, anywhere from 45 minutes to 1 1/2 hours, depending on how much you began with.
  2. 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. Refrigerate or freeze stock in tightly sealing containers until ready to use. Keeps about 1 week in the refrigerator.
HGN Notes
The amount of water added doesn't need to be exact; enough to cover is all you need to worry about. The cooking time isn't exact either, as your definition of "good, sweet corn flavor" will likely be different than mine. If you want a delicate stock, it may only take 45 minutes. If you want a rich, heady stock, simmer for 1 1/2 hours or so -- just keep in mind that the yield will decrease as it concentrates down.

Once you make this, you'll wish you'd been doing it all summer long. Next season, remember to save the cobs from which you've cut the kernels, pop them into a resealable plastic bag, and toss them in the freezer to make a big batch. The recipe easily doubles or triples; just adjust the amount of water needed to cover, and cook until the stock is "corn-y!"

Recipe adapted from Local Kitchen Blog.

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