This Easy Corn Stock Recipe is an easy and flavorful recipe, which is made with leftover corn cobs and onion. It’s a straightforward recipe, ready in about an hour, that captures the sweet essence of summer corn.
Easy Corn Stock Recipe Ingredients
- 1 white onion, peeled and quartered
- 5 corn cobs (kernels removed)
- 2 quarts (8 cups) water
How To Make Easy Corn Stock
- Combine Ingredients: Place the quartered onion and the corn cobs into a medium saucepan or stockpot. Pour in the 2 quarts of water.
- Simmer the Stock: Bring the water to a boil over high heat. As soon as it boils, immediately reduce the heat to low to maintain a gentle simmer. Let the stock simmer for 45 minutes.
- Cool and Strain: Remove the pot from the heat and allow the stock to cool down for at least 15-20 minutes. Carefully strain the stock through a fine-mesh sieve into a large bowl or container, discarding the onion and corn cobs.
Recipe Tips
- What’s the best way to remove kernels from the cob? To easily remove the kernels without making a mess, stand a corn cob upright in the center of a large bowl. Use a sharp knife to carefully slice downwards, letting the kernels fall directly into the bowl.
- Can I add other vegetable scraps? Yes! This is a great way to reduce food waste. Feel free to add other mild vegetable scraps like celery ends, carrot peels, or parsley stems. Avoid strong vegetables like broccoli or bell peppers, which can overpower the sweet corn flavor.
- Why shouldn’t I boil the stock for a long time? A long, rolling boil can make vegetable stocks cloudy and bitter. A gentle simmer for 45 minutes is the perfect amount of time to extract the sweet flavor from the cobs without breaking them down too much.
- How do I know when the stock is done? The stock is ready when the liquid has taken on a pale yellow color and has a distinct, sweet corn aroma. The flavor should be light and pleasant.
How to Use Corn Stock
This subtly sweet stock can be used as a flavorful base in many different recipes, adding a touch of summer to any dish. Use it in place of water or other broths in:
- Soups: Especially corn chowder, tortilla soup, or any vegetable soup.
- Risotto: It adds a wonderful depth to a summer corn or zucchini risotto.
- Pasta and Grains: Cook polenta, grits, orzo, or quinoa in corn stock for an extra layer of flavor.
- Sauces: Use it as a base for light pan sauces for chicken or fish.
How To Store Corn Stock
- Refrigerate: Once cooled, the stock can be stored in an airtight container in the refrigerator for up to one week.
- Freeze: For longer storage, pour the cooled stock into freezer-safe containers or ice cube trays. It can be frozen for up to six months.
Easy Corn Stock Nutrition Facts
- Calories: ~10-20 kcal per cup
- Fat: 0g
- Carbohydrates: 3g
- Protein: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can save cobs from frozen corn-on-the-cob. Just add them directly to the pot from the freezer and proceed with the recipe.
It’s best to make the stock without salt. This gives you a neutral base that you can use in any recipe, allowing you to control the final seasoning of the dish itself.
Yes. For a slow cooker, combine the ingredients and cook on low for 4-6 hours. For an Instant Pot, combine the ingredients and pressure cook on high for 20 minutes, followed by a natural pressure release.
Try More Recipes:
- I Tried Martha Stewart’s Corned Beef, and It Made the Whole House Feel Fed
- I Tried Martha Stewart’s Cornbread Stuffing, and It Made the House Smell Like Someone Was Coming Over
- I Tried Martha Stewart’s Corned Beef and Cabbage, and It Made the House Feel Full Again
Easy Corn Stock Recipe
Description
A simple and flavorful stock made from leftover corn cobs that captures the sweet essence of summer corn in a versatile broth.
Ingredients
Instructions
- Place the quartered onion and corn cobs in a medium saucepan.
- Add 2 quarts of water and bring to a boil over high heat.
- Immediately reduce the heat to low and let the stock gently simmer for 45 minutes.
- Remove the pot from the heat and let it cool.
- Strain the stock through a fine-mesh sieve, discarding the solids.
- Use immediately or store for later use.
Notes
- This recipe is a perfect way to use up corn cobs after you’ve cut off the kernels for another dish.
- Do not boil the stock vigorously; a gentle simmer is all that’s needed to extract the flavor.
- Feel free to add other mild vegetable scraps like carrot peels or celery ends for more depth.
- Store the stock in the freezer in ice cube trays for easy-to-use, pre-portioned amounts.