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Corn Stock

45 min easy american serves 6
componentcornmake-aheadstockveg-forward

Ingredients

Instructions

  1. Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat.
  2. Reduce heat so the liquid is simmering; cover the pot and simmer for 30 minutes.
  3. Strain through a fine-mesh strainer. Add enough water to bring the liquid back up to 6 cups.
  4. Use immediately, or cool and refrigerate up to 4 days / freeze for later.

Notes

  • A make-ahead base for Corn Risotto — substitutes 1:1 for the chicken or vegetable stock, deepening the corn flavor. Strip the kernels for the risotto first and save the bare cobs (plus the leek greens) for this pot, so one set of corn feeds both.
  • Chicken-corn variation: add chicken carcasses (or backs/wings) and simmer it like a chicken stock — 1+ hours — but add the corn cobs only for the last ~30 minutes so their sweetness stays bright rather than cooking out. Richer than the vegetable version; ideal when you want body in the risotto.