A Wonderful Vegetarian Cooking Liquid
Yummy corn stock
All summer when I grill (or steam) corn on the cob I save the cobs after cutting off the kernels for serving. Once I have a dozen or so in the freezer, I like to make corn stock. This stock is a delicious vegetarian option for cooking liquid. With the addition of filtered water, a parmesan rind, a few black peppercorns, salt and a few parsley stems it transforms what you might normally throw in the trash into golden deliciousness. I simmer them for about 45 minutes, taste for flavor and let it go a bit longer if I want more “corny-ness.” The cobs are sturdy, and there’s plenty of flavor available from them, so they can take the heat for a while. Strain the stock and cool it. Freeze it in ziplock bags stacked laying flat on a cookie sheet. I like to freeze different sizes of containers so I can use only what I need- without waste. I can’t wait to make polenta with this corn stock!! YUMMM!
p.s. you could easily leave out the parm rind and have a vegan-friendly stock!!
darla cooks 
I’ve never seen this before. So simple and there is no possibility that it won’t taste good, I bloody love sweet corn, patmasan rind a very nice touch too. Thanks, I’ll be trying this as a soup base I think, much appreciated for sharing.
thanks!
great idea!!!
it’s really delicious!
Amazing!
it really is!!
I’m surely going to try this.
Really great idea, nice alternative to vegetable stock cubes.
That’s great idea