Easy Corn Stock Recipes

EASY CORN STOCK

Easy Corn Stock image

Provided by Martha Stewart

Yield Makes about 4 cups

Number Of Ingredients 2

Ingredients

1 white onion, peeled and quartered
5 corn cobs (kernels removed)

Steps:

Place onion, corn cobs, and 2 quarts water in a medium saucepan. Bring to a boil over high heat and immediately reduce to a simmer. Let simmer for 45 minutes. Remove from heat and let cool. Strain, and use immediately or keep refrigerated in an airtight container for up to 1 week.

HOMEMADE CORN BROTH

Homemade Corn Broth image

Just when you think a sweet, crisp ear of corn can't get better, this recipe shows that the goodness keeps on giving long after the last kernel is eaten. The stock is made from the empty cobs once the kernels have been cut off. Use it as you would vegetable stock in your favorite recipes.

Provided by Jennifer Perillo

Time 35m

Yield 6 cups

Number Of Ingredients 6

Ingredients

5 cooked ears of corn
1 teaspoon kosher salt
10 whole peppercorns, black or white
2 cloves garlic, smashed
1 dried bay leaf
1 medium onion, peeled and cut in half

Steps:

Using a sharp knife, cut the kernels off the cob; reserve the kernels for a later use.
Using the side of a spoon or a butter knife, scrape down the sides of the cobs into a deep stockpot to release the "milk" and loosen any bits of corn. Add 8 cups water to the pot, along with the salt, peppercorns, garlic, bay leaf and onion. Bring to a boil over medium-high heat. Reduce the heat to medium low and let the broth cook for 20 minutes. Let cool slightly.
Pour the broth through a fine-mesh sieve to strain out the vegetables and bits of corn (a pot lined with cheesecloth works well too). The broth is now ready to use as a base for soups, stews and sauces. If not using immediately, transfer to glass jars and let cool completely. Store tightly covered in the fridge for up to 1week, or in the freezer for up to 2 months.
Technique Tip: Break the ears in half before cutting off the kernels. The smaller size and flat edge where it's broken allows for a sturdier grip when holding the cob on a cutting board.

CORN STOCK

Corn Stock image

Use this great corn stock recipe when making Emeril Lagasse's Chilled Corn and Crawfish Soup with Creme Fraiche and Chives.

Provided by Martha Stewart

Categories Soup Recipes

Yield Makes about 6 cups

Number Of Ingredients 1

Ingredients

4 corn cobs (kernels removed)

Steps:

Place corn cobs and 2 quarts water in a medium saucepan. Bring to a boil over high heat and immediately reduce to a simmer. Let simmer for 45 minutes. Remove from heat and let cool. Use immediately or keep refrigerated in an airtight container for up to 1 week.

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