How to Make Homemade Corn Stock

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

horizontal image of corn stock ingredientsSusan Bronson for Taste of Home

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

horizontal image corn stock ingredients in potSusan Bronson for Taste of Home

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

horizontal image of finished corn stockSusan Bronson for Taste of Home

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.

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Susan Bronson
Susan Bronson is a writer and editor based in Northern Wisconsin.