Buzz
My fondness for corn is no secret. I’ll savor it steamed. I’ll relish it creamed. I’ll remove its golden, juicy kernels and eat them fresh. And when I’m left with nothing but bare cobs, I’ll turn those into a flavorful corny broth.
While most vegetable scraps get tossed into my general-purpose stock bag, corn cobs deserve special treatment. Instead of mixing their summer flavor with other vegetables, I make them the main event, pairing them with garlic to let their corny essence shine. The result is a savory, naturally vegan broth that enhances soups, risottos, and sauces with a burst of seasonal flavor. You can make corn stock on the stove or in a pressure cooker (like the Instant Pot). Here’s what you’ll need:
At least 4 corn cobs
Water to cover the cobs
3 smashed garlic cloves, skins on
2 teaspoons of salt
1 bay leaf
Place everything into a large stock pot (or pressure cooker) and add enough water to cover the cobs. Bring it to a boil, then reduce the heat to a simmer. Let it bubble and release its corny goodness for a few hours, at least two, until you have a fragrant stock with a lovely golden color. If using a pressure cooker, cook under high pressure for 45 minutes.
Strain the stock through a sieve to eliminate the cobs and any stray corn silk, then mix it into whatever could use a bit more corn. I find it especially enhances a ramen broth, though I’m perfectly fine sipping it from a small mug.
