Homemade Corn Stock
Stripped corn cobs simmer with onion, celery, garlic, herbs, and peppercorns to make a light golden stock for soups, stuffing, grains, and sauces.
- Total Time55 minutes
- YieldAbout 6 cups 1x
Ingredients
Scale
- 5 corn cobs, kernels removed
- 1 small red or yellow onion, quartered
- 2 celery stalks, cut into large pieces
- 2 garlic cloves, lightly crushed
- 6 sprigs fresh thyme
- 6 parsley stems with leaves
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 8 cups cold water
- 1/2 teaspoon kosher salt, optional
Instructions
- Scrape the stripped cobs with the back of a knife and add the corn milk and bits to a large stockpot. Break the cobs in half.
- Add the onion, celery, garlic, thyme, parsley, bay leaf, peppercorns, and cold water.
- Bring just to a boil over medium-high heat, then immediately reduce to a gentle uncovered simmer.
- Simmer for 40 to 45 minutes, until pale gold and fragrant.
- Remove the large pieces and strain through a fine-mesh sieve without pressing hard on the solids.
- Season lightly if desired. Use immediately or cool promptly in shallow containers before storing.
Notes
- Leave the stock unsalted when using it in a recipe that will reduce or contains salty ingredients.
- Frozen stripped cobs can go directly into the pot.
- Refrigerate for up to four days or freeze for up to three months for best flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Find it online: https://yuminest.com/homemade-corn-stock-from-corn-cobs/