Corn Stock
Patricia @ ButterYum
When you remove corn kernels from the cob, don’t throw the cobs away - they retain a ton of flavor and can easily be used to make delicious corn stock. Stash your tasty corn stock in the freezer and use it anytime you want to add a subtle sweetness to recipes. Think of using it the next time you make corn chowder, pancakes, sweet bread, corn muffins, polenta, etc…. use your imagination and be creative.
Items used to make this recipe:
(affiliate links)
corn stripper https://amzn.to/3wfQpuP
instant pot https://amzn.to/3PA33LW
slow cooker https://amzn.to/3K33Ggb
Corn Stock
makes 1.5 to 2 quarts
Ingredients
12 corn cobs, kernels removed
3 quarts cold water
pinch salt
Directions
Instant Pot:
Place cobs in instant pot, breaking in half to fit if necessary.
Cover with water and add salt.
Cook on high pressure for 90 minutes.
Strain and store in the fridge for up to 5 days, or freeze for longer storage.
Stovetop:
In an 8-quart or larger stockpot, place cobs, water, and salt.
Bring to a boil, then reduce heat to a simmer and cook for 2 hours.
Strain and store in the fridge for up to 5 days, or freeze for longer storage.
Slow Cooker:
In an 8-quart slow cooker, add cobs, water, and salt.
Cook on high for 4 hours or low for 8 hours.
Strain and store in the fridge for up to 5 days, or freeze for longer storage.
Note
Whichever method you use, you can reduce the corn stock down to 4 cups to make this amazing Loaded Corn Chowder. It’s a crowd pleaser!
