There are many recipes for which we remove corn kernels from the cobs - and those cobs can add a deep, rich “corn” flavor to any number of other recipes, if you save those cobs and use them to make a full-flavored stock. Here is the simple method - a great base for a corn chowder or soup - or to use in any “corn-y” recipe in place of water or chicken stock.
| MAKES ABOUT 4 CUPS |
| 12 corncobs – kernels removed 4 peppercorns 2 stems, parsley 2 stems, thyme 1 bay leaf 14 cups, cold water |
Put all ingredients 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.
Recipe adapted from Shoshana Goldberg’s. She is an assistant editor at Saveur Magazine
