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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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. Ingredients:
8 ears corn |
12 cups water |
Directions:
1. 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.
2. Cut corn from cob and reserve kernels for another use.
3. Cut cob into 2 or 3 inch pieces and add to stockpot.
4. 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.
5. Bring stockpot to a boil, then reduce the heat to medium-low; cover and cook undisturbed for about 1 hour or until very fragrant.
6. Strain the broth and discard solids.
7. The broth can be used right away; or let it cool to room temperature, then portion and refrigerate or freeze for future use.
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