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Corn Cob Stock
Don’t waste your used corn cobs, whether you have cut them or nibbled them away, there is still plenty of flavour to be had. Pop them into a stock pot for some added depth and sweetness. The stock will be especially good if used in a dish where the kernels appear, such as a chowder, soup, curry or stew.
Cook's notes
There's no need to be exact with your veg – use up what's left in your fridge but avoid anything cabbagey. Keep trimmings and peeling too if you are feeling thrifty – if clean, they can all go into a stock pot.
Ingredients
- 1 onion, roughly chopped
- 2 celery stalks, chopped
- 1 carrot, cleaned and roughly chopped
- 2 or 3 used corn cobs
- 2 garlic cloves, crushed or finely chopped
- 3-4 sprigs of thyme
- 10 black peppercorns
- 2 bay leaves
- 1 litre of water
Method
Prep time:
5 min
PT5M
Cooking time:
25 min
PT25M
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Step 1
In a large pan, add all the ingredients and bring to the boil. Skim any froth off the top.
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Step 2
Reduce the heat to a bare simmer and cook for 25 minutes.
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Step 3
Remove from the heat, strain through a sieve and leave the liquid to cool.