Here's a clever way to use corn cobs leftover from your corn recipes. Make a batch of this corn stock and use it in recipes like soups, risotto, polenta and more.
- Corn cobs - Celery stalks - Onion - Garlic - Water - Fresh parsley - Whole black peppercorns
Take out a large pot or a large Dutch oven, and add the bare corn cobs, celery, onion, garlic, parsley, and peppercorns.
Pour water into the pot, and bring it to a boil over high heat. Once the pot of water comes to a boil, reduce the heat to a simmer.
Let the mixture simmer for at least one hour or a maximum of two hours. Once the cooking time is completed, let it cool for an hour or so.
Place a fine-mesh strainer in a large bowl, and strain the corn stock into the bowl. Be sure to press down on the vegetables as they catch in the sieve to extract any trapped liquid.
Transfer the corn broth into jars, label and date. Store in the fridge or freeze to use later.
If you are a fan of corn, this authentic Mexican Street Corn recipe is a must try. Made two ways, on the cob and off the cobb, this recipe is the ultimate summer snack or side dish.