Corn Stock
A very simple low waste stock that can be used in a variety of recipes to really up that corny summer flavor! It can be stored for later use in the freezer for up to 4 months. This will give you a taste of summer well into the fall.
Servings 3 pints
Calories 32kcal
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.
Notes
Always save those leftover cobs for stock. They pack plenty of flavor in themselves and can also be used to flavor other stocks. I made a chicken stock today and added leftover cobs to help boost flavor and it turned out absolutely delicious.
Nutrition
Serving: 3pints | Calories: 32kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g
