Corn Stock

The sweet, warm flavor of fresh corn speaks SUMMER!

And the best way to save summer's sweetness is to make batches of corn stock for the freezer. That way, you will have a little bit of that summer flavor year-round. And yes you can make the stock with only the cobs, once you've eaten the corn or shucked the kernels for salad. But keeping the ears whole will add more flavor and sweetness to the stock. 

This homemade stock is wonderful to saute other veggies like cauliflower or broccoli. It is perfect for puree or as a base for soups or to thin out sauces or cook rice in it instead of water. 

And a secret in our kitchen: we make polenta a lot and risotto and both are outstanding because we often use the puree of corn in our polenta and rice dishes. It's not a secret, but making it makes all the difference!

If you are grilling and planning to make stock, throw the husks on the grill for a few minutes to pick up the essence of smokiness.  Otherwise, fresh is delicious too!

To make the stock

It's surprisingly easy and doesn't involve much more than throwing a few ingredients into a stock pot with water and letting it do a slow simmer on the stove for a couple of hours. Yes, that is slightly more work than buying a container or a can of it in the store, but the results are worth the effort. Why? Because we are all healthier and happier when we make our food. 

No unpronounceable ingredients, additives, excess salt, and just pure deliciousness…..

I use it for everything!

5 to 6 ears of fresh corn, and the husks! 

1 medium onion, peeled and quartered

2 carrots cut up into 2" pieces

2 celery stalks, cut up into 2" pieces

2 cloves garlic, crushed

1 tablespoon coriander seed or a handful of cilantro

1 tablespoon black peppercorns

2 bay leaves

1 large handful of fresh parsley

8  cups water

Bring all to a gentle simmer for 2 hours,

Strain the stock and allow it to cool before storing it in airtight jars in the refrigerator or freezing.