Corn Stock

Beginner

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.