This simple yet deeply flavorful Corn Stock turns what’s usually discarded—the cobs—into a golden, aromatic base that enhances countless dishes. Lightly sweet and delicately herbal, it’s the perfect foundation for corn chowders, succotash, and sauces. You can even reduce it to a syrupy glaze to drizzle over grilled halibut or roasted chicken. Once you’ve tasted how much flavor this adds, you’ll never throw away corn cobs again.
INGREDIENTS:
4 to 6 corn cobs (kernels removed)
10 peppercorns
1 bay leaf
3 sprigs fresh thyme
3 sprigs fresh marjoram
Water
METHOD:
Break or cut the corn cobs into smaller pieces (about 1–2 inches) using a cleaver or your hands. Place them in a 4-quart pot.
Add enough water to cover the cobs by about 1 inch. Bring to a boil over medium-high heat. Skim off any foam or corn bits that rise to the surface.
Once the surface is clear, add the peppercorns, bay leaf, thyme, and marjoram. Reduce the heat to low and simmer gently, uncovered, for 1 to 3 hours, depending on how concentrated you’d like the flavor.
Remove from heat and strain through a fine mesh sieve into a clean bowl or container. Discard the solids.
Use immediately, or simmer the stock further to reduce it to a syrupy glaze. Cool completely before storing. The stock keeps up to 5 days in the refrigerator or 3 months in the freezer.
CHEF NOTES:
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Reduce the stock by half for an intensely sweet, corn-forward glaze.
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Use in place of water for chowders, risottos, polenta, or corn sauces.
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A reduced drizzle adds a beautiful finish to grilled seafood or poultry.
YIELD: About 3 quarts
