How to Make Homemade Corn Stock
Updated: Aug. 29, 2022
The thrifty secret to delicious summer dishes? It's making a stock from uncooked corn cobs! Learn how to create this flavorful base for corn soup, bisque and more.
A true sign of summer is when you can find piles of fresh sweet corn in the grocery stores and at the farmers markets. And, let’s be honest, is there anything more wonderful than fresh corn on the cob, slathered with melted butter? If only there was a way to savor that sweet corn flavor all year! Luckily, we found a way to stretch the goodness. This is how to make corn stock from leftover cobs.
Psst… here’s how to pick the best sweet corn.
What Is Corn Stock?
Corn stock is exactly what it sounds like—stock made from uncooked corn cobs that have had the kernels removed. To make the simplest corn stock, simply add your spent corn cobs to a pot of water and simmer for 45 minutes. But, for just a little more flavor, you can add in more ingredients, such as other vegetables, garlic, peppercorns and fresh herbs.
How to Make Corn Stock
This recipe makes about 5 cups of stock.
Ingredients
- 4-5 ears fresh sweet corn, husked
- 1 small white onion, peeled and quartered
- 1 clove garlic, smashed
- 1 tablespoon black peppercorns
- 2 sprigs parsley
- 4 quarts water
Instructions
Step 1: Prepare the ingredients
Use a sharp knife to remove the kernels from the corn cobs. (Check out these sweet corn hacks to easily remove corn silk and corn kernels). Reserve the kernels for another use, such as in this corn chowder recipe, or freeze the corn kernels for later. Then, add the corn cobs, quartered onion and peppercorns to a large stockpot. Add four quarts of water to the pot.
Step 2: Simmer down
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 45 minutes to an hour.
Step 3: Let it cool
Remove from heat and let the stock cool. Use a fine-mesh strainer to filter the stock. Use immediately or store in an airtight container (such as a large Mason jar) in the refrigerator for up to one week.
How to Use Corn Stock
Use corn stock wherever you would use vegetable stock, such as in soup recipes or when cooking rice or other grain dishes, like risotto.
Recipes to Make the Most of Sweet Corn Season
Slow-Cooker Sriracha CornA restaurant here advertised Sriracha corn on the cob, but I knew I could make my own. The golden ears cooked up a little sweet, a little smoky and a little hot—perfect if you ask my three teenage boys! —Julie Peterson, Crofton, Maryland
Corn QuesadillasMy cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown-bag lunches, so pack the salsa too. —Darlene Brenden, Salem, Oregon
Grilled Chicken and Mango SkewersThe inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish them with sesame seeds or spritz them with fresh lime juice. —Wolfgang Hanau, West Palm Beach, Florida
Tomato-Herb Grilled TilapiaThis super tilapia with ginger and lemon takes dinner over the top with minimal prep. Grilling the fish in foil is about as easy as it gets. —Trisha Kruse, Eagle, Idaho
German Brat Seafood BoilGrilled bratwurst and onion add a smoky flavor to corn, potatoes and fish for a hearty meal that's always a hit with my family. —Trisha Kruse, Eagle, Idaho
Baked Sweet Corn CroquettesThese delicious corn croquettes are baked like muffins instead of fried. They can be served with butter, but my family prefers salsa as an accompaniment. —Karen Kuebler, Dallas, Texas
Grilled Corn in the HuskIf you're new to grilled corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. —Nancy Zimmerman, Cape May Court House, New Jersey
Zucchini & Sweet Corn SouffleAs novice gardeners, my husband and I sowed zucchini seeds—15 hills' worth! Happily, my family requests this corn souffle side dish often, so it's a keeper. —Carol Ellerbroek, Gladstone, Illinois
Summer Garden Fish TacosI like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Chorizo Burrito BowlsI'm always on the hunt for fast and filling meals. Chicken sausage makes an awesome one-dish dinner by itself or served with brown rice in a burrito. —Elisabeth Larsen, Pleasant Grove, Utah
Maryland Corn PopsFresh-picked sweet corn is a big thing in Maryland. Here’s my homespun version of Mexican street corn that brings in local bay flavors. —Kristie Schley, Severna Park, Maryland
Grilled Southwestern Potato SaladThis salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
Grilled Tomato with Fresh CornGrilling the tomatoes and corn makes this side dish feel special and it's so simple to do. I like to serve it with French bread, but it's "killer" dished up on its own. —Roxanne Chan, Albany, California
Frogmore StewThis picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Sweet Corn and Potato GratinThis tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California
Corn with Cilantro-Lime ButterI like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio
Layered Grilled Corn SaladThis has been a go-to dish for me throughout the years. It's great as a side or can be served for a light lunch in lettuce cups, with warm crusty bread. —Angela Smith, Bluffton, South Carolina
Kathy's Herbed CornMy husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill.
—Kathy VonKorff, North College Hill, Ohio
Farmer's Market Corn SaladI love fresh corn on the cob, especially grilled, so I am always looking for innovative ways to serve it. This recipe takes the corn right off the cob and combines it with fresh basil. —Haras Cindie, Jupiter, Florida
Sauteed Corn with CheddarMy husband only likes this kind of corn, so I make this about once a week. Plus, it's so easy that anyone can make this in a jiffy! —Sarah Cope, Dundee, New York
Fresh Spinach Tamale PieI got this recipe from my mother, who loved quick and easy meals for dinner. I made a few variations by adding spinach, bell peppers and fresh corn. The changes were well worth it––my family and friends love this dish!—Nancy Heishman, Las Vegas, Nevada
Mexican Street Corn BakeWe discovered Mexican street corn at a festival. This easy one-pan version saves on prep and cleanup. Every August I freeze a lot of our own fresh sweet corn and then I use that in this recipe, but store-bought corn works just as well. —Erin Wright, Wallace, Kansas
Spicy Corn KabobsCorn transforms from so-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. —Leah Lenz, Los Angeles, California
Garlic Corn on the CobIt makes the flavor of the corn really pop!
Originally Published: July 21, 2020
