A Wonderful Vegetarian Cooking Liquid
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!!