Corn Cob Stock: Don’t Toss Those Cobs

 

I seem to be on a kick of how to reuse everything from my garden from leek leaves to raspberry seeds.  So, now we move onto corn cobs.   Remember, I taught you the easy peazy way to take corn off the cob?  Well, what can you do with those cobs?  In my case, there were 50 corn cobs.  (Yes, they stuck all over my freezer.)  You haven’t lived until you tasted corn cob stock.  I am not fooling.

I have a sentimental attachment to everything that I grow. I can’t simply throw any part of the plants into the compost until I have used it in some way–leaves, roots, stems, etc.

Take corn for example.

• The husks are great for making tamales or wrapping fish.  You use the husks to surround the food similar to cooking in parchment paper.

• The corn silk have medicinal value.  According to the Naturopathy Digest,

“It functions as a diuretic and helps reduce the incidence of swelling and edema. Corn silk is believed to exert a positive influence on the kidneys and urinary system, helping to prevent the formation of kidney stones and stones in the urinary tract. In addition, corn silk can help lower blood pressure, reduce blood sugar levels, and help promote blood clotting. Corn silk also has mild antiseptic properties, making it effective in the treatment of minor wounds and infections.”

Only use silks from organic corn.  (You can buy organically grown corn silks from my store, Anna Lee Herbs–harvested and shucked by me!)

In addition, be sure to seek the advice of a medical or holistic practitioner when using any herbal product.

• And finally, those darn corn cobs.  Don’t throw them away.  Keep reading how to make delicious stock.

How to Make Corn Cob Stock:

If you don’t grow a bazillion corn stalks like me, then just store your cobs in the freezer in a bag.  Don’t let them get out of control like I did.  When you get about 5 corn cobs, you can make stock.

I can be quite lazy and would wait to amass maybe 20 so I can use my stock pot.

Watch my video how to make corn cob stock.

Instructions:

1.  Add corn cobs to a stock pot.
2. Cover with water
3.  Bring to a boil and then simmer for an hour.

Alternatively, you can use a crockpot and leave for 8 hours on low.

If you want to add some ingredients to the stock, then consider adding garlic, bay leaves, peppercorns, and/or onions to the pot if you wish.  I like the stock plain and consequently don’t add anything but the cobs to the stockpot.

I can’t wait until you smell the corn cob stock aroma. Use the stock in any recipe.  I love adding the stock to chili.

However, if you store your cobs like I do or grow your own, you will probably end up with more stock than you can use at the moment. I pressure canned mine just like I can chicken stock.  (I use this pressure canner.)  Alternatively, you can refrigerate or freeze the stock.

If you freeze the stock, be sure to allow room for expansion.  I never add more stock above the “shoulders” of a tomato sauce jar.  I have learned the hard way with broken glass in my freezer!

Join the Conversation:

What do you do with your corn cobs?

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