A true sign of summer is when you can find piles of fresh sweet corn in the grocery stores and at the farmers markets. And, let’s be honest, is there anything more wonderful than fresh corn on the cob, slathered with melted butter? If only there was a way to savor that sweet corn flavor all year! Luckily, we found a way to stretch the goodness. This is how to make corn stock from leftover cobs.
Psst… here’s how to pick the best sweet corn.
What Is Corn Stock?
Corn stock is exactly what it sounds like—stock made from uncooked corn cobs that have had the kernels removed. To make the simplest corn stock, simply add your spent corn cobs to a pot of water and simmer for 45 minutes. But, for just a little more flavor, you can add in more ingredients, such as other vegetables, garlic, peppercorns and fresh herbs.
How to Make Corn Stock
This recipe makes about 5 cups of stock.
Ingredients
- 4-5 ears fresh sweet corn, husked
- 1 small white onion, peeled and quartered
- 1 clove garlic, smashed
- 1 tablespoon black peppercorns
- 2 sprigs parsley
- 4 quarts water
Instructions
Step 1: Prepare the ingredients
Use a sharp knife to remove the kernels from the corn cobs. (Check out these sweet corn hacks to easily remove corn silk and corn kernels). Reserve the kernels for another use, such as in this corn chowder recipe, or freeze the corn kernels for later. Then, add the corn cobs, quartered onion and peppercorns to a large stockpot. Add four quarts of water to the pot.
Step 2: Simmer down
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 45 minutes to an hour.
Step 3: Let it cool
Remove from heat and let the stock cool. Use a fine-mesh strainer to filter the stock. Use immediately or store in an airtight container (such as a large Mason jar) in the refrigerator for up to one week.
How to Use Corn Stock
Use corn stock wherever you would use vegetable stock, such as in soup recipes or when cooking rice or other grain dishes, like risotto.
Recipes to Make the Most of Sweet Corn Season
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We grill almost daily and enjoy using fresh produce from our garden. These pepper halves filled with a basil-seasoned corn mixture is my husband's favorite recipe. —Rachael Marrier, Star Prairie, Wisconsin
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I’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this salad is one of my favorite creations. I like to improvise with whatever I have on hand, feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
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I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
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My husband loves corn on the cob, and I love this slow cooker recipe because I don't have to stand at a hot stove. We like a little spice, so the Cajun seasoning works well for us, but any spice blend works. —Audra Rorick, Scott City, Kansas
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I think this is the ultimate dish to make when sweet Jersey corn is in season. Combined with tomatoes, zucchini and basil, it makes for a spectacular side for brunch, lunch or dinner. —Erin Chilcoat, Central Islip, New York
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Fresh-picked sweet corn is a big thing in Maryland. Here’s my homespun version of Mexican street corn. —Kristie Schley, Severna Park, Maryland
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If you’re from the South, you have to have a good cornbread recipe. Here’s a healthier version of my mom’s skillet cornbread. —Debi Mitchell, Flower Mound, Texas
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During a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. —Bernadette Walker, Waco, Texas
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I make this seafood stir-fry at summer’s end when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. —Lindsay Honn, Huntingdon, Pennsylvania
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People ask me how to freeze corn on the cob because my frozen corn tastes as good as fresh! This way it stays crisp-tender and now I can have "fresh" corn any time of the year. —Judy Oudekerk, St. Michael, Minnesota
Corn Fritter Waffles with Spicy Maple Syrup
My family used to vacation at a resort in Vermont that served corn fritters with maple syrup. Now when I serve these waffles for breakfast or supper, I'm transported back to those simple days of childhood. —Jennifer Beckman, Falls Church, Virginia
Frogmore Stew
This picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of both of the low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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My crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. —Thomas Faglon, Somerset, New Jersey
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This tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California
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Gently spiced corn chowder is always a good option for kids, but feel free to rev up yours with hot pepper sauce. This chowder’s a lifesaver on busy weeknights. —Andrea Early, Harrisonburg, Virginia
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This has been a go-to dish for me throughout the years. It's great as a side or can be served for a light lunch in lettuce cups, with warm crusty bread. —Angela Smith, Bluffton, South Carolina
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My husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill. —Kathy VonKorff, North College Hill, Ohio
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I love fresh corn on the cob, especially grilled, so I am always looking for innovative ways to serve it. This recipe takes the corn right off the cob and combines it with fresh basil. —Haras Cindie, Jupiter, Florida
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My husband only likes this kind of corn, so I make this about once a week. Plus, it's so easy that anyone can make this in a jiffy! —Sarah Cope, Dundee, New York
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I got this recipe from my mother, who loved quick and easy meals for dinner. I made a few variations by adding spinach, bell peppers and fresh corn. The changes were well worth it––my family and friends love this dish!—Nancy Heishman, Las Vegas, Nevada
Smoky Grilled Corn on the Cob
We love corn and are always looking for new ways to enjoy it. This tastes great right off the grill but leftovers are delicious in salads and tacos. I like to let the corn cool, cut it off the cob, then top it with butter and fresh cracked pepper. —Rachel Smith, Vicksburg, Michigan
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I really love corn so it wasn't much of a leap to figure out that with the help of a food processor, I could turn fresh corn kernels into an end-of-the-season sweet sauce that's ideal over pasta. —Lily Julow, Lawrenceville, Georgia
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This recipe is a combo of Mediterranean and Mexican cuisines, giving it a unique taste. Avocado and hummus may sound like a weird mix, but they really go well together. —Lauren Knoelke, Milwaukee, Wisconsin
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We discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August, I freeze a lot of our own fresh sweet corn, and I use that in this recipe, but store-bought corn works just as well. —Erin Wright, Wallace, Kansas
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Corn transforms from so-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. —Leah Lenz, Los Angeles, California
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It makes the flavor of the corn really pop!The post How to Make Homemade Corn Stock appeared first on Taste of Home.
Susan Bronson