Similar to how you can use leftover corn cobs to make corn cream, you can also use them to make a flavorful, savoury stock that can be used in tons of soups, stews, or anything else that calls for stock. You’ll get every last tasty bit from your cobs before tossing them out.
Image from allthingschill.
You can use either cobs leftover from grilled corn at a summer BBQ or cobs you’ve cut the kernels off of for salad or other dishes. Just simmer the cobs in water with a couple pinches of salt for about an hour. Your stock will have a delicate corn flavour and a yellow colour. You can use it in any dish where you would normally use stock or water, from soup or chowder to risotto or polenta. You can even use it as the poaching liquid for chicken to add more flavour to the meat.
Please Don’t Throw Away Your Naked Corn Cobs [The Kitchn]
Comments