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–+ servings

Corn Stock

Enozia
Put those leftover stripped corn on the cobs to use to make this delicious and aromatic corn stock for your soups, stews and so much more.
5 from 1 vote
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Cook Time 25 minutes
Total Time 25 minutes
Course Condiment
Cuisine American
Servings 2 servings
Calories 150 kcal

Ingredients
  

  • 3 corn on the cob stripped
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1 onion
  • 2-3 garlic
  • 2-3 cilantro stalks
  • 1 teaspoon thyme

Instructions
 

  • Add all the ingredients to a large pot with water over medium heat and bring it to a boil. Then, turn down the heat and let it simmer for 20 minutes.
  • Take the pot off heat, allow the stock to cool down and strain everything using a fine mesh strainer.

Notes

  • If you use only a few corn cobs at a time, you can freeze them for later! Just transfer them to a freezer safe bag and freeze, and once you have enough bare corns ready, you can use them to make this stock.
  • I didn't add salt into this stock to keep it low sodium, but you can totally choose to season it if you want to. I love using my homemade herb salt, garlic parsley salt and jalapeno salt for that kick of flavor.
  • Experiment with other additions to the stock. Herbs like rosemary, oregano and parsley are great for that subtle flavor. You can also add other spices like cumin and coriander seeds if you want a bit of an earthy flavor.
  • For a deeper flavor, allow the stock to simmer for an hour on low heat and then strain the veggies and spices.
  • If you have larger cobs, break them into two or three pieces and then use them for the recipe.

Nutrition

Calories: 150kcalCarbohydrates: 33gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 24mgPotassium: 503mgFiber: 4gSugar: 11gVitamin A: 451IUVitamin C: 16mgCalcium: 36mgIron: 1mg
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