Corn Stock Recipe

This corn stock recipe takes about 10 minutes of hands-on work and an hour on the stove. That's it. And what you get in return is a frozen supply of homemade corn broth that makes soups, polenta, and seafood dishes taste so much better than anything made with plain water.

Why You Will Love This Recipe

• You're already buying the corn. The cobs are free.
• It's the base for creamy corn soup, polenta, shrimp bakes, and chowder. Use it when a recipe calls for water or a light stock.
• You can freeze it in portions and pull it out all winter when fresh corn is long gone.
• This is exactly how restaurants build flavor from scraps. Now you can do it at home.

Ingredients

You only need a few ingredients to make corn stock.

• Fresh Corn Cobs: Stripped of their kernels, but still full of flavor. Find local corn at the farmers' market or a roadside stand. Use them within 1 day of buying them. The cob holds onto the natural sugars and starch from the corn after cutting off the kernels, and that's what makes this stock. Don't use dried-out cobs or frozen cobs.
• Leek: The white and light green parts only. Rinse them thoroughly under cold running water. Dirt hides in between the layers.
• Yellow Onion: Peeled and split in half. Adds a savory backbone without overpowering the corn.
• Dry Riesling White Wine: This is the type of wine Chef Krause recommends for corn stock because its slight sweetness and stone fruit notes complement the corn. Stick with the dry Riesling, not a sweet Riesling, which can be overly sweet. If you prefer not to use wine, substitute an equal amount of water. For more on choosing white wine for cooking, the same principles I use for my curry butter sauce apply here. If it doesn't taste good in the glass, it won't taste good in the pot.
• Garlic, Bay Leaves, and Fresh Thyme: Classic aromatics that add herbal depth.

See the recipe card below for ingredient measurements.

What To Do With The Corn Kernels

Don't throw them away. The kernels can go in several directions.

• My cheesy corn recipe is a great use for a fresh batch, and it comes together fast as a side dish.
• You can also sauté them with 1-2 tablespoons of butter or olive oil and salt for a simple side or add them to a chopped salad.
• The stock and the kernels work together as a pair. Use the stock as the base for a pureed corn soup.

Step-by-Step Instructions

Step 1: Rinse the leeks with water, making sure to separate the layers and wash out any grit. Place them in a large stockpot.

Step 2: Cut the kernels off all six cobs and save them for another use. I suggest laying the corn cob on its side to cut the kernels. It's less messy than holding the cob upright. Add the stripped cobs to the pot.

Step 3: Add the onion halves, smashed garlic, bay leaves, thyme sprigs, and white wine.

Step 4: Cover with 8 cups of water. Bring to a boil over high heat, then reduce to a strong simmer. Cook uncovered for 1 hour. Taste the stock. It should taste like corn. If the corn is older, it might need to simmer a bit longer.

Step 5: Strain through a sieve, cheesecloth, or a fine-meshed strainer into a clean bowl or pot. Discard the solids.

Step 6: Allow the stock to cool to room temperature before portioning and storing.

How To Use Corn Stock

Here are my favorite uses for corn stock:

• Corn Soup or Chowder: Use corn stock as the base instead of water or chicken stock. This is what I use in my creamy corn soup recipe.
• Polenta or Grits: Substitute corn stock for the water in any polenta or grits recipe. My creamy polenta with mascarpone is one place where this makes a real difference. The stock deepens the corn flavor in a way that water simply can't.
• Shrimp Bake: A shrimp bake that steams corn, sausage, potatoes, and shrimp in corn stock instead of plain water produces a sauce in the bottom of the pan that you will want to mop up with crusty bread. My easy homemade garlic bread is great for that.
• Anywhere you'd use a light stock: Soups, risotto, braises, pan sauces, or anywhere a recipe calls for water or vegetable stock.

Browse the full list of sauce and stock recipes for more ideas on building flavor from scratch.

Storage Information

Refrigerator: Store cooled stock in a covered container for up to 5 days.

Freezer: Portion the cooled stock into freezer-safe containers in 1 or 2-cup portions so you can pull out exactly what a recipe needs. Freeze for up to 8-12 months.

Label the containers, including the date and volume.

To thaw, move a container to the refrigerator the night before you need it, or thaw quickly in a bowl of cold water.

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