Corn Cob Stock
Turn leftover corn cobs into a flavorful and versatile homemade stock. This simple recipe involves simmering blanched corn cobs in water to extract their subtle sweetness and nutrients. The resulting stock can be used as a base for soups, stews, polenta, and more. Preserve the stock by refrigerating for short-term use, freezing for up to a year, or pressure canning for long-term storage. No added seasonings ensure flexibility in your recipes, allowing you to customize the flavor to suit any dish. Perfect for reducing waste and making the most of every part of your corn!
Equipment
- Stock pot
- Sharp knife
- Cutting board
- Storage depends on how you save the stock
Ingredients
- 4 ea. Corn cobs or whatever you actually have on hand.
- Water, enough to cover
Instructions
- Place corn cobs, with corn removed, into a stock pot or pot large enough to hold the stocks in. You should use a pot that the stocks fit into fairly well, not much room to move around. Having too much water will dilute the stock.
- Cover cobs with about 1 cm or 1/2 in of water.
- Bring to a boil, then reduce to a rolling simmer for 30 minutes.
- Remove cobs, let cool, then filter.
Preserving the corn cob stock.
- Option 1 - Fridge: Cool down quickly (throw a couple of ice cubes in), then put into Tupperware and keep in your fridge. You will have a two-week window to use it based on prior experience with stocks. You will need to make your own judgment call on this, though. If it’s slimy or has a film, it’s best to throw it out before you use it.
- Option 2 - Freeze: Cool down quickly (throw a couple of ice cubes in), then put it into a storage vessel or ice cube trays. Freeze and use as you would like. Frozen products start degrading but are safe for up to a year. Freezer burn can remove a lot of moisture.
- Option 3 - Pressure Canning: Pressure canning is the only viable option to make this shelf-stable without using a lot of chemicals. If you haven’t pressure canned before or aren’t 100% sure how to do this, I would highly suggest learning beforehand. Because this is a veggie-based stock, you will need to pressure can according to your manufacturer's instructions. I used a fairly standard time of 60 minutes at 11 lbs of pressure to ensure shelf stability. You really have to know elevations, etc. Pressure canning is an amazing tool; it can be a little worrisome when you first start, but once you get the hang of it, it gets easier.
- Not an Option - Water Bath Canning: ABSOLUTELY DO NOT DO THIS… You cannot water bath can this and make it shelf-stable. This is incredibly unsafe; the product does not have a remotely low enough pH to do this. Even adding vinegar would not be sufficient. Trust the science.