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 Place the corn cobs, celery, onion, garlic, parsley and peppercorns in a stock pot or large Dutch oven.
1 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.
2 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.
3 Pour into jars and let it cool (uncovered) on the kitchen counter for 30 minutes. Discard solids.
4 When cooled, cover tightly with the lid, label and date before placing the jars in the refrigerator or freezing them for later use.
