Bare corn cobs make a delicious corn stock that’s perfect for risotto, chowder, soups and stews!
at least 5–6 empty corn cobs, but the more the merrier (kernels removed)
1.5 cups veggie scraps (onion peels or celery pieces work best)
1 teaspoon dried or fresh herbs (parsely, thyme, or rosemary are great options)
8–10 cups water (enough to cover corn cobs by about one inch)
1. Remove corn husks, silks, and kernels from cobs.
2. Place all ingredients (bare corn cobs, herbs, veggie scraps, and water) in a crock pot.
3. Add enough water to cover ingredients by about 1 inch.*
4. Cover and simmer on high for four hours, or cook on low for 8 hours. (For stovetop cooking instructions, see notes).**
5. Let corn stock cool, then strain.
6. Transfer to glass Mason jars or baggies for storage.***
7. Store in the fridge for 5 days or in the freezer for up to 6 months. Leave 1/4 jar empty for liquid to expand as it freezes.
* Corn cobs will float to the surface. Stir them occasionally to help infuse flavor throughout the cooking process.
**To cook corn stock on a stovetop:
1. Add all ingredients to a large pot or Dutch oven and cover.
2. Add 8-10 cups of water.
3. Heat to boil, then reduce heat to low and simmer for 3 hours. Continue with step #5.
*** Leave about 1/4 of the container empty to allow for expansion as the liquid freezes.