Just when you think a sweet, crisp ear of corn can't get better, this recipe shows that the goodness keeps on giving long after the last kernel is eaten. The stock is made from the empty cobs once the kernels have been cut off. Use it as you would vegetable stock in your favorite recipes.
To prepare the broth, you'll need to cut off the kernels — it helps to break the ears in half first. The smaller size and flat edge where it's broken allows for a sturdier grip when holding the cob on a cutting board.
Remove the Kernels
Using a sharp knife, cut the kernels off the cob and reserve them for a later use. Using the side of a spoon or a butter knife, scrape down the sides of the cobs into a deep stockpot to release the "milk" and loosen any bits of corn.
Season and Boil the Empty Cobs
Add water to the pot, along with the salt, peppercorns, garlic, bay leaf and onion. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium low and let the broth cook for 20 minutes.
Strain the Broth
Once the broth has cooled slightly, pour it through a fine-mesh sieve to strain out the vegetables and bits of corn (a pot lined with cheesecloth works well too). The broth is now ready to use as a base for soups, stews and sauces. You can also store the broth in glass jars for up to 1 week in the fridge or up to 2 months in the freezer.
