Corn Stock Recipe

A small mason jar with corn stock next to corn kernels on a white marble surface.

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This corn stock recipe takes about 10 minutes of hands-on work and an hour on the stove. What you get in return is a frozen supply of homemade corn broth that makes soups, polenta, and seafood dishes taste like a restaurant made them.

Prep Time10

Cook Time1

Total Time1 10

Course: Sauce, Soup

Cuisine: American

Keyword: broth, corn, soup, stock, summer recipe, white wine

Servings: cups

Calories: 144kcal

Author: Ali Mairet

Equipment

stock pot
sieve
large bowl

Ingredients

6 ears fresh corn on the cob
1 yellow onion peeled and split in half
2 garlic cloves smashed
1 leek white and light green parts only, split in half
2 bay leaves
2 thyme sprigs
1 cup dry Riesling white wine, or water
2 quarts water

Instructions

Rinse the leeks with water, making sure to separate the layers and wash out any grit. Place them in a large stockpot.
Cut the corn kernels off the cobs. Save the kernels for another use. Add the stripped cobs to the pot.
Add the onion halves, smashed garlic, bay leaves, thyme sprigs, and white wine, if using.
Cover with 8 cups of water and bring to a boil, then reduce to a strong simmer for 1 hour.
Strain through a sieve, cheesecloth, or a fine-meshed strainer into a clean bowl or pot. Discard the solids.
If not using right away, allow it to cool to room temperature before portioning and storing.

Notes

It helps to remove the corn cobs with tongs before straining the broth.

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.

Nutrition