Corn Stock Recipe
Serves 10
5 mins prep
60 mins cook
65 mins total
Making corn stock is a great way to use up leftover corn cobs and getting a second life out of them. Make a batch and use it to infuse the sweet flavors of corn to your soup, risotto, chowder, and polenta recipes.
0 servings
Place the corn cobs, celery, onion, garlic, parsley and peppercorns in a stock pot or large Dutch oven.
Pour the water into the pot. Bring it to a boil over high heat. As soon as it comes to a boil, reduce the heat to a simmer. Let it simmer for at least one hour or for up to 2 hours. Off the heat, let it cool for an hour or so.
Meanwhile, place a fine mesh strainer in a large bowl. When cool enough to handle, carefully strain corn stock and gently press down on the vegetables to extract any remaining liquid.
Pour into jars and let it cool (uncovered) on the kitchen counter for 30 minutes. Discard solids.
When cooled, cover tightly with the lid, label and date before placing the jars in the refrigerator or freezing them for later use.
