Corn Stock

  • Serves

    makes 4 CUPS


This sweet, golden broth can be used to add flavor to soups, corn risotto, or any recipe calling for plain old vegetable stock.


  • 12 corncobs (kernels removed)
  • 4 peppercorns
  • 2 stems fresh parsley
  • 2 stems fresh thyme
  • 1 bay leaf


Step 1

Put corncobs, peppercorns, parsley, thyme, bay leaf, and 14 cups cold water in a large pot and bring to a boil over high heat. Reduce heat to medium and simmer for 1 1⁄2 hours. Strain, discard solids, and refrigerate or freeze until ready to use.

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