[2] It’s easy to turn corn cobs into corn stock (photo courtesy Local Kitchen Blog).

When simmered in a pot of water, corn cobs create a broth that can be used as a base for corn chowder, clam chowder or any vegetable soup.

Or, you can reduce it a bit and add salt and pepper and some optional fresh herbs to make a tasty broth—not bone broth, but cob broth.

The usual method is to first remove the kernels from the cob with a knife.

But we’ve been known to repurpose the cobs after eating corn on the cob. It’s all in the family.

It doesn’t matter whether the corn kernels on the cob are raw or cooked.

Simply cover the cobs with water, bring to a boil and simmer 45 minutes. Don’t add seasonings just `yet: stock should be unseasoned, until you turn it into broth or another soup or a poaching liquid.

Here’s a complete recipe for corn cob stock from Local Kitchen Blog.
 
 
STOCK & BROTH: THE DIFFERENCE

The difference between a stock and a broth is the seasoning.

 
Broth is a thin soup is made from a clear stock foundation. The terms bouillon and broth are used interchangeably.

 
Here are the related types of soups, including consommé and velouté.

 
USES FOR RAW CORN KERNELS

Fresh summer corn is so sweet and tender, you can eat it from the cob without cooking.

If you want to cut the raw kernels off the cob, here are some ways to use them: