Corn Stock

I really don’t like store bought vegetable stock. I think it often tastes muddy and makes whatever dish I use it in taste muddy as well. If I need vegetable stock and don’t have any homemade I often opt for water with a little miso or often times I just use water. Honestly I often use water instead of beef or chicken stock too unless I want a very deep complex flavor.

Corn stock is a very deep and complex flavor, it screams CORN! Nothing subtle here. Use it like you would any other stock, just know that the corn flavor is really going to come through. I especially like to use it when I make polenta, vegetable chowders or risotto.

You will need

Corn cobs from uncooked, boiled or grilled corn. Uncooked corn with give the stock a stronger flavor.

Water to cover

Pinch salt

Break corn cobs into 2-3 pieces. Stuff them into a pan – you want a snug fit. Cover with water. Salt lightly. Bring to a simmer, then lower heat and cover. Simmer gently, rolling the cobs around from time to time. Cook until broth tastes deeply corny. Rule of thumb is about an hour to an hour and a half.


Strain stock — and store it in the fridge, where it will keep for a week, or pop it in the freezer. I like to store it in quart containers because that is usually how much I need when I make a dish using stock.


That’s it. Super easy.

Enjoy this cooler weather we are having.

Have a great week.


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2 Responses to Corn Stock

  1. Sheree says:

    Home made stock is always nicer than bought.

  2. Susan Honstein says:

    Thanks Mo. I will try this. My other “go to” is asparagus stock which I make with the tough part of the stem that most of us discard. I used to grind it up with water in my blender and freeze to have on hand. Then, I realized it is easier to just freeze ziplocks of the stems and puree them with water as needed.

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