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Corn Stock

Beginner

Corn Stock - Vegetarian Stock - Vegetable Stock

Making your own stock for soups and cooking is a way to get more out of your leftover veggies or scraps from other recipes.


I discovered corn stock a few summers ago when I had guests for dinner and just couldn't bear throwing away all the cobs and husks. We also had a couple of extra ears of corn that I kept in the fridge a bit too long, and that was a bit dry because if you don't eat corn right away, the sugar in the corn turns to starch and makes it tough.


I put some in the freezer and the others in the pot. I began simmering them with other veggie odds and ends. The result was much more "corny" in flavor than I expected. It was so good I never throw away cobs anymore. Now, I save them for this end-of-season treat.


Here's what I do to make corn stock.



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About Me

Hi!  I'm Jen

Cooking is a passion passed down from both of my grandmothers to my mother and then to my sister and me.  

Throughout my career, I was always drawn back to food.  I've learned from experienced chefs, apprenticed with professional bakers, and tasted coffee with international experts.

Today I'm sharing those experiences with you.

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