Did you know these leftovers can become corn cob stock?
Make the most with summers bounty and get another use from corn before composting the cobs.
You can use it right away or freeze and save a taste of summer for the cold winter ahead.
Read along for an easy zero-waste summer recipe!
- 5 -6 cobs of corn with the kernels removed
- 1 Onion, peeled and quartered
- 1 Garlic clove minced
- 8- 10 cups of water
- Bay leaf
- Black peppercorn
- Additional scrap vegetables like parsley stems, celery stalks or carrot ends
Instructions to Make Corn Cob Stock:
- Gather up your leftover corn cobs. You can keep them in the freezer until you are ready to make corn stock. Make sure they are broken in half before freezing.
- Add your corn cobs, onion, garlic and additional flavorings to a big stock pot.
- Add the water and bring to a rolling boil.
- Once boiling, cover, reduce heat to low, and simmer for 2 hours.
- Strain your stock and allow it to cool completely before storing. You can store in airtight jars in the fridge for up to 1 week. You can also freeze portions in an ice cube tray to add to dishes.
TIP: In the last 10 minutes of the simmer, you can add a Lucky Iron Fish for added iron enrichment.
Uses for Corn Cob Stock
Corn cob stock is very versatile and can be added to many dishes.
- Use it as a base for homemade soup
- A flavorful thinning agent for thick sauces
- Use it as the stock base for risotto
- Cook rice, quinoa or other grains in it
- Drink it on it’s own. It’s delicious!
If you liked this blog, check our other recipe blogs: “Lilac Recipes: An Edible Taste of Spring” or “The Best Limited Ingredient Dog Food For Pet & Planet!“