A corn stock is a great base for summer recipes. And it’s vegan too! All it takes is water, salt, and leftover corn cobs for this summer flavored stock.
Many uses of corn stock
A good corn stock adds an extra punch of corn into your favorite corn based recipes. Want that polenta to have more flavor? Use this in place of any water or other stock that you use to make it. Personally, I like it in cornbread but there are so many other things that it can be used in. Corn grits are another fantastic way to use it too!
Try out making a corn soup from scratch using all corn! Corn stock and kernels with a bit of salt. Then just blend it up. The corn on it’s own will make it nice and creamy. Or use it in place of the vegetable stock in this recipe for butternut squash soup!
Recipe:
A corn stock is a very simple process. And much quicker than your other stocks. You start by filling a medium sized stock pot with 2 quarts of water and adding your corn cobs and salt, bring the water up to a boil on medium high heat, then reduce to a low heat. Now cover and keep the liquid just below a simmer for an hour and a half.
Once it has reached that hour and a half mark, strain the stock through a fine mesh sieve into air tight containers. You can get rid of the leftover cobs. Let the liquid cool uncovered in a refrigerator for a few hours before sealing. The stock will keep well in the fridge for 5 days or 4 months in the freezer.
Scaling the corn stock
You may scale this recipe up but I only recommend adding a half teaspoon of salt for every time you double it. This is because you can always add salt but you can never remove it. And depending on what you make with it, the end result will most likely turn out to be too salty. I like to make stocks by following the rules of unsalted butter. Start with less salty things and add salt later to make them taste right.
Corn Stock
Equipment
- 1 fine mesh sieve strainer
Ingredients
- 8 corn cobs cut into thirds
- 1 tsp salt
- 2 quarts water
Instructions
- Fill your medium sized stock pot with the 2 quarts of water, corn cobs, and salt.
- Bring the water up to a boil at medium-high heat. Then reduce to a low heat setting.
- Cover and keep the liquid just below a boil for 1 hour 30 minutes.
- Once your hour and a half timer goes off, uncover and strain the stock using a fine mesh sieve into air tight containers. you can get rid of the leftover cobs.
- Allow the liquid to cool down by placing the containers uncovered into a refrigerator for a few hours.
- Once they are cooled place the lids on the containers.
- The stock will keep in the fridge for 5 days or in the freezer for up to 4 months.
Comments
2 responses to “Corn Stock: Use those leftovers!”
[…] throw those corn cobs away! Use them to make my corn stock. It is a tasty summer flavored replacement for stocks in other […]
[…] remember to save those corn cobs! You can use them to make my corn stock and use it in plenty of other recipes as a stock replacement. Then you can taste that sweet summer […]