Corn Stock

Recipe by Tami Ganeles Weiser; photo contributed by Sherry Gerstein Yield:  8 servings
Prep Time:  15 minutes Cook Time:  2 hours

Corn Stock

Next time you make a corn salad or use fresh corn kernels, don’t throw away the cobs! Make corn stock, a delicious base for any kind of corn chowder; it adds richness and a bit of sweetness. The cobs freeze well—but use them in about month to prevent freezer burn.


12 ears corn, shucked

10 cups water

1 teaspoon kosher salt


  1. Cut the corn kernels from the cobs and reserve for another use. Transfer the kernels to a bowl and set aside. Place the cobs into a large stock pot. Add the water and salt and bring to a boil over high heat. Reduce the heat to medium and simmer uncovered for 2 hours.
  2. When the stock is done, use tongs to remove and discard the cobs. Then use the stock as the basis for a corn chowder.

Kitchen Tips

You can use as many as 14 or even 15 cobs if you have them.


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