When you remove corn kernels from the cob, don’t throw the cobs away - they retain a ton of flavor and can easily be used to make delicious corn stock. Stash your tasty corn stock in the freezer and use it anytime you want to add a subtle sweetness to recipes. Think of using it the next time you make corn chowder, pancakes, sweet bread, corn muffins, polenta, etc…. use your imagination and be creative.

Items used to make this recipe:

(affiliate links)

• corn stripper https://amzn.to/3wfQpuP

• instant pot https://amzn.to/3PA33LW

• slow cooker https://amzn.to/3K33Ggb

Corn Stock

makes 1.5 to 2 quarts

Printable Recipe

Ingredients

• 12 corn cobs, kernels removed

• 3 quarts cold water

• pinch salt

Directions

Instant Pot:

1. Place cobs in instant pot, breaking in half to fit if necessary.

2. Cover with water and add salt.

3. Cook on high pressure for 90 minutes.

4. Strain and store in the fridge for up to 5 days, or freeze for longer storage.

Stovetop:

1. In an 8-quart or larger stockpot, place cobs, water, and salt.

2. Bring to a boil, then reduce heat to a simmer and cook for 2 hours.

3. Strain and store in the fridge for up to 5 days, or freeze for longer storage.

Slow Cooker:

1. In an 8-quart slow cooker, add cobs, water, and salt.

2. Cook on high for 4 hours or low for 8 hours.

3. Strain and store in the fridge for up to 5 days, or freeze for longer storage.

Note

• Whichever method you use, you can reduce the corn stock down to 4 cups to make this amazing Loaded Corn Chowder. It’s a crowd pleaser!