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A Wonderful Vegetarian Cooking Liquid

October 8, 2015
yummy corn stock

Yummy corn stock

All summer when I grill (or steam) corn on the cob I save the cobs after cutting off the kernels for serving. Once I have a dozen or so in the freezer, I like to make corn stock. This stock is a delicious vegetarian option for cooking liquid. With the addition of filtered water, a parmesan rind, a few black peppercorns, salt and a few parsley stems it transforms what you might normally throw in the trash into golden deliciousness. I simmer them for about 45 minutes, taste for flavor and let it go a bit longer if I want more “corny-ness.” The cobs are sturdy, and there’s plenty of flavor available from them, so they can take the heat for a while.  Strain the stock and cool it. Freeze it in ziplock bags stacked laying flat on a cookie sheet. I like to freeze different sizes of containers so I can use only what I need- without waste. I can’t wait to make polenta with this corn stock!! YUMMM!

p.s. you could easily leave out the parm rind and have a vegan-friendly stock!!

10 Comments leave one →
  1. October 8, 2015 5:48 pm

    I’ve never seen this before. So simple and there is no possibility that it won’t taste good, I bloody love sweet corn, patmasan rind a very nice touch too. Thanks, I’ll be trying this as a soup base I think, much appreciated for sharing.

  2. October 8, 2015 10:02 pm

    great idea!!!

  3. October 9, 2015 6:45 am

    Amazing!

  4. October 11, 2015 12:40 am

    I’m surely going to try this.

  5. peskysfood permalink
    October 19, 2015 11:28 am

    Really great idea, nice alternative to vegetable stock cubes.

  6. October 26, 2015 8:51 pm

    That’s great idea

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