Homemade Corn Stock with Corn Cobs

Brooke McArthur

Don't throw out those kernel-less corn cobs!

Did you know that corn cobs have lots of flavour and nutrients, even without the kernels? They're also super hearty, so they don't dissolve or fall apart when lending their flavour to this great homemade corn stock. So freeze them and use them! 

Corn stock is an excellent replacement for recipes that call for vegetable stock, and is a great vegan or vegetarian replacement for recipes that call for meat-based stocks. It has a subtle sweet corn flavour, and a beautiful golden colour...a great way to extend corn season into the rest of the year!



-corn cobs, without the kernels (the best cobs are the ones where the kernels have been cut off with a knife, but any cob will work)

- fresh parsley, 1/2 cup lightly packed

-1/2 teaspoon black peppercorns (or to taste)

-1 yellow onion, peeled & quartered

- 8 cups water

OPTIONAL: you can really change it up however you would like, so try adding sage, bay leaves, celery, dried herbs, salt, etc to get a flavour you really like



1. Add corn cobs, onion, peppercorns, parsley, and any other additional ingredients into a stock pot.

2. Cover with 8 cups of water. Simmer on low-medium heat for 1-2 hours, or until it develops the flavour you would like.

3. Allow to cool to at least room temperature, then strain through a colander and/or sieve, or even cheesecloth, depending on how much particulate matter is in it, or how clear you would like your broth to be (personally, I like to leave as much in the broth as I can, and tend to just remove the corn cobs and build my soup out of everything that's left).


NOTE: corn stock will keep in the fridge for about a week. If you'd like to freeze it, allow it to cool completely, transfer to freezer-safe containers (always leave room for expansion!), and store in the freezer for up to 6 months.

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