Homemade Corn Broth Recipes

CORN BROTH

Corn Broth image

This recipe uses all the parts from corn on the cob, that you and I would normally throw out, to make a flavorful broth. It can easily stand in for vegetable broth or chicken broth in many recipes. It can be stored in the refrigerator for up to 3 days and in the freezer for up to 2 months.

Provided by threeovens

Categories Stocks

Time 1h15m

Yield 9 cups

Number Of Ingredients 2

Ingredients

8 ears corn
12 cups water

Steps:

Rinse the corn, then remove the husks and silks, discarding any blackened spots of silk; cut into 2 or 3 inch pieces and place in stockpot with water.
Cut corn from cob and reserve kernels for another use.
Cut cob into 2 or 3 inch pieces and add to stockpot.
Use a small knife or corn zipper to remove the kernels; reserve for another use (freezing them if necessary). Cut the stripped cobs into 2- or 3-inch pieces and add them to the pot.
Bring stockpot to a boil, then reduce the heat to medium-low; cover and cook undisturbed for about 1 hour or until very fragrant.
Strain the broth and discard solids.
The broth can be used right away; or let it cool to room temperature, then portion and refrigerate or freeze for future use.

Nutrition Facts : Calories 113.3, Fat 1.3, SaturatedFat 0.2, Sodium 24.1, Carbohydrate 26.3, Fiber 2.9, Sugar 3.3, Protein 3.5

EASY CORN STOCK

Easy Corn Stock image

Provided by Martha Stewart

Categories Soup Recipes

Yield Makes about 4 cups

Number Of Ingredients 2

Ingredients

1 white onion, peeled and quartered
5 corn cobs (kernels removed)

Steps:

Place onion, corn cobs, and 2 quarts water in a medium saucepan. Bring to a boil over high heat and immediately reduce to a simmer. Let simmer for 45 minutes. Remove from heat and let cool. Strain, and use immediately or keep refrigerated in an airtight container for up to 1 week.

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