Wednesday, September 11, 2013
Kitchen Tip: How To Make Corn Stock
What I didn't expect was the richness of the corn stock. The natural sugars from the corn lend a sweetness to the broth. The aroma is fantastic and so much deeper than I anticipated. I set the finished pot of stock in the refrigerator to cool overnight and the fragrance that greeted me when I opened the door the following morning was almost unbelievable. My entire kitchen smelled like fresh corn while I was transferring it into jars.
This goes beyond "better than store bought." If it were possibly to buy something this amazing from the store, I'd be all over it. However, since this isn't something that can be bought, I'll be making corn stock every chance I get.
How to Make Corn Stock
Yield: about 16-18 cups
18 ears of corn, kernels removed
water to fill the pot and completely cover the corn
Place the corn cobs in a big stock pot and cover with water. Bring to a boil and then reduce the heat to simmer for at least at hour. (You can allow this to simmer longer, although I didn't notice a huge difference in the results when I let it simmer for 3-4 hours.) Remove the corn cobs and use the stock immediately or let it cool and store in the refrigerator for a couple weeks. The stock can also be frozen for later use.
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ONE YEAR AGO TODAY: Cornbread Crusted Baked Chicken Nuggets
TWO YEARS AGO TODAY: Zucchini Ribbon Salad with Pine Nuts