August 13th, 2012
Corn on the cob is great, but so is corn freshly cut off of the cob. You can use it for so many things—you’ll see in a minute—and then you can make corn stock.
Just throw the milky cobs in a stock pot filled with water, bring to a boil, reduce heat, and simmer for about an hour (or until you have great corn flavor). Use the silky vegetarian broth to make corn chowder, another vegetarian summer soup, risotto or, really, whatever you like.
I don’t use measurements for this. I just eyeball the water depending on how many cobs I have. And when I add too much water, I just let it cook longer. The point isn’t to be exact, but to get good flavor. Tasting along the way helps me get it right.
You can hop on over to Saveur for a more exact corn stock recipe. You’ll see that they add peppercorns, parsley, thyme and a bay leaf to corn stock. I tend to throw fresh herbs in, as well—whatever I have on hand.
So start cutting some corn. You can use it to make these Grilled Zucchini and Corn Tacos…
Then boil down. And cook up.