After you’ve removed the kernels from corn-on-the-cob for a recipe, don’t throw away those corn cobs: make corn stock. It couldn’t be easier, and the stock is delicious.

CORN STOCK RECIPE

1. Place the corn cobs in a pot and add enough cold water to cover the cobs by an inch.

2. Bring to a boil over medium to high heat. Cook for 30-45 minutes, or until the liquid tastes like corn.

3. Discard the cobs and strain the liquid. Use the corn stock in place of water or chicken/vegetable broth when making soups or cooking pasta, couscous, even rice. You’ll love the sweet corn flavor it adds to dishes.

Turn your corn cobs into delicious corn
broth. Photo courtesy SXC.

You can turn the corn cobs into a drinkable broth with a few more minutes of work. You’ll need:

Ingredients

• 6 corn cobs
• 1 medium-large yellow onion, peeled and sliced
• 3 carrots, peeled and sliced into 1/2″ pieces
• 3 stalks celery, sliced into 1/2″ pieces
• 1/4 cup fresh parsley
• 1 bay leaf (optional)
• Fresh-ground black pepper to tastePreparation
  1. Place ingredients in a stock pot and add enough cold water to cover the cobs by an inch.

  2. Bring to a boil and simmer for 45 minutes or until carrots can be pierced with a fork.

  3. Serve plain, with noodles or rice, or with chicken, seafood, tofu or other protein (a great use for leftovers).

• Find more of our favorite soups, stocks and recipes in our Soups & Stocks Section.