5.0 from 6 votes
Corn Stock Recipe
Making corn stock is a great way to use up leftover corn cobs and getting a second life out of them. Make a batch and use it to infuse the sweet flavors of corn to your soup, risotto, chowder, and polenta recipes.
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 10 cups
Calories: 6 kcal
Course:
Condiments
Cuisine:
American , Vegan
Ingredients
- 6 corn cobs husked and kernels removed
- 2 celery stalks cut in quarters
- 1 medium onion peeled and quartered
- 2 cloves garlic peeled and crushed
- 4 prigs Fresh parsley
- ¼ teaspoon whole black peppercorns about 10 peppercorns
- 10 cups water
Instructions
- Place the corn cobs, celery, onion, garlic, parsley and peppercorns in a stock pot or large Dutch oven.
- Pour the water into the pot. Bring it to a boil over high heat. As soon as it comes to a boil, reduce the heat to a simmer. Let it simmer for at least one hour or for up to 2 hours. Off the heat, let it cool for an hour or so.
- Meanwhile, place a fine mesh strainer in a large bowl. When cool enough to handle, carefully strain corn stock and gently press down on the vegetables to extract any remaining liquid.
- Pour into jars and let it cool (uncovered) on the kitchen counter for 30 minutes. Discard solids.
- When cooled, cover tightly with the lid, label and date before placing the jars in the refrigerator or freezing them for later use.
Cup of Yum
Notes
- Yields: This recipe makes ~ 9 1/2 cups to 10 cups of corn stock. The nutritional information below is per cup.
- We intentionally didn’t use salt in this recipe so that you can adjust it according to the recipe you plan to use it in. However, you can season it with salt if you prefer.
- : Let the corn stock cool for an hour or so and then divide it amongst airtight containers or jars and store it in the fridge for up to 5 days.
- : For even longer storage, you may freeze your corn stock in airtight freezer-safe containers for up to 3 months.
- Yields: This recipe makes ~ 9 1/2 cups to 10 cups of corn stock. The nutritional information below is per cup.
- Adding salt: We intentionally didn’t use salt in this recipe so that you can adjust it according to the recipe you plan to use it in. However, you can season it with salt if you prefer.
- To store: Let the corn stock cool for an hour or so and then divide it amongst airtight containers or jars and store it in the fridge for up to 5 days.
- To freeze: For even longer storage, you may freeze your corn stock in airtight freezer-safe containers for up to 3 months.
Nutrition Information
Calories
6kcal
(0%)
Carbohydrates
1g
(0%)
Protein
0.2g
(0%)
Fat
0.02g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.01g
Monounsaturated Fat
0.003g
Sodium
13mg
(1%)
Potassium
24mg
(1%)
Fiber
0.3g
(1%)
Sugar
0.5g
(1%)
Vitamin A
38IU
(1%)
Vitamin C
2mg
(2%)
Calcium
12mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 10cups
Amount Per Serving
Calories 6
% Daily Value*
| Calories | 6kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 0.2g | 0% |
| Fat | 0.02g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.003g | 0% |
| Sodium | 13mg | 1% |
| Potassium | 24mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 0.5g | 1% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.