Corn Cob Stock


  • 6-8 corn cobs, cracked in half
  • water
  • 1/2 red pepper, optional
  • 1 clove garlic, optional
  • 1/2 onion, optional


There’s a lot of serious flavor hidden in stripped corncobs. Instead of tossing them, use them to make a wonderful, sweet broth that can serve as the base for chowders and soups. Simply take six to eight cobs, crack them in half and place in a large stockpot.* Add water to barely cover (about 8 cups) and bring to a boil, over medium heat. Reduce the heat and simmer uncovered for 30 to 45 minutes. Stir in a teaspoon of salt. Strain the broth through a fine mesh strainer into a large bowl, discarding the cobs and pulp. Let the broth cool to room temperature then store in an airtight container in the refrigerator for up to a week or freeze for up to three months.

*If you want to add additional flavors to the stock, now is the time. Half of a red pepper or onion and a clove of garlic will change up the flavor but still let the sweetness of the corn take center stage.