As we battle by one other corn-filled summer—with corn salads, corn pastas, and corn soups galore—attach this trick for your abet pocket: After making a recipe, stash the stripped cobs in the freezer for later. Then, when that you would possibly perhaps absorb a lazy afternoon, invent a pot of stock.
Once you haven’t made corn stock ahead of, you are lacking out. The cobs absorb correct as mighty of the starchy sweetness we so savor of their kernels. Once the broth is made, that you would possibly perhaps employ it exact away. Or divide it into smaller parts, label the containers, and dad them in the freezer, so that you would possibly perhaps absorb this liquid gold at the ready.
I attach a resealable procure in the freezer correct for corncobs. When the procure is fat, it’s time to invent this mellow stock. Freezing cobs additionally buys time—understandably, when corn is height-ripe and the days are quiet thick with warmth and jog, that you would possibly perhaps well well no longer feel like bringing out the stockpot and spending all afternoon advance the diversity. Sustain the procure tightly sealed, removing as mighty air as that that you would possibly perhaps consider, and employ the cobs interior a number of months. Right here’s how:
Make a choice up out a slack cooker, stockpot, or Dutch oven, then add water and corncobs. A pleasant ratio is twice as many cups of water because the need of cobs—so as an instance, when you happen to can absorb 5 cobs, add 10 cups of water. Design it on high unless the mixture is simmering. Then turn it to low for a quiet simmer for a number of hours, the warmth quietly extracting the magic. In roughly 2–3 hours, when its summery aroma wafts across the house, the stock is willing. Use tongs to drag the cobs from the broth, putting them in a colander role over a bowl to obtain any extra liquid. Once they’ve cooled to room temp, fade the extra distance and squeeze the cobs to capture the closing bits of kind, then discard or compost. Season with salt to kind.
Factual corncobs, water, and salt is a revelation. However in case your spice drawer has a ingredient or two to spare, dangle into story: a beneficiant pinch of coriander seeds, a dried chile or two, a couple bay leaves, and/or a sprinkle of dark peppercorns. If I even absorb parsley stems and a stray onion half, those fade in the pot too. Which that you would possibly perhaps well perhaps even fade all out and add mushroom and celery ends. Factual simmer, as above, then stress. This is in a position to invent a lovely and soothing corn stock, very excellent for many things.
To invent a extra tough stock, that you would possibly perhaps originate by drizzling olive oil exact into a Dutch oven over medium warmth on the diversity and searing the cobs on every aspect, turning them as they brown. Once they’re burnished, add the water and free any browned bits from the backside of the pot, then add in any aromatics you’d like.
Whichever course you dangle, whenever you’ve made this golden broth, employ it as that you would possibly perhaps hen or vegetable stock or broth, or water. Form tomato risotto or mushroom polenta. Use it as a soup unfavorable. Poach veggies with it, as I enact in my book A Year at Catbird Cottage. Infuse slightly of summer’s sweetness into brothy chowders, saucy beans, or meaty braises, turning discard into luxurious kind.
A Year at Catbird Cottage: Recipes for a Nourished Existence
Tailored from ‘A Year at Catbird Cottage’ by Melina Hammer, printed by Ten Bustle Press (2022).