I know. It's just a corn cob. No kernels. Doesn't look like much. But I promise you if you make this stock your eyebrows will disappear into your hairline and you will be magically transported to a gentle place where soft breezes bring the tantalizing aromas of a corn field on a warm summer's day to your nostrils. Or something very close.
It's for this very reason that I save and freeze corn cobs. As should you. Not for too long though. Do it now while corn is in season and use them for stock by fall.
Delicate and slightly sweet, this stock can be used in so many ways, from chowders to soufflés, from risotto to ice cream. Yes, ice cream. But that will be for another post.
Fresh farmers market ingredients went into the making of this elixir with a Neukom Farms Walla Walla onion adding a sweet top note. Freshly picked thyme sprigs deepened the flavors and of course the corn cobs made it all positively, deliciously corny.
This is it. Like the corn cob above, it doesn't look like much but just wait 'til you taste it. One more thing - freshly picked corn is always best but the reason I have corn cobs in the freezer is because I've already used the kernels in other recipes. But I'm sure you knew that already...
Christine's Corn Cob Stock
Ingredients:
8 corn cobs (sweet white corn, please), kernels removed (see preparation below)
1 large Walla Walla onion, peeled and coarsely chopped
2 carrots, pared and coarsely chopped
6-8 fresh thyme sprigs
2 bay leaves
8 whole peppercorns
water to cover cobs, approx. 4 quarts
2 tablespoons (approx) kosher salt, or to taste
Christine's Corn Cob Stock
Ingredients:
8 corn cobs (sweet white corn, please), kernels removed (see preparation below)
1 large Walla Walla onion, peeled and coarsely chopped
2 carrots, pared and coarsely chopped
6-8 fresh thyme sprigs
2 bay leaves
8 whole peppercorns
water to cover cobs, approx. 4 quarts
2 tablespoons (approx) kosher salt, or to taste
Preparation:
If you haven't already, cut the corn kernels from the cob like this: Place a cob upright in a deep bowl, large end resting on the bottom of the bowl. With a sharp knife, gently cut the kernels off by cutting straight down the cob, taking care to not cut too deeply as you will want to use the "milk" that is just beneath the kernels for other corny things in your repertoire.
Rotate the cob and continue to cut the kernels into the bowl. Repeat with the other cobs. The kernels will keep in a zip top bag in the fridge for about a day, so plan to use them, and the corn milk, right away (like in the corn chowder that's coming up.)
Place the cobs in a large stock pot with the chopped onions, carrots, thyme, bay and peppercorns. Cover with water, and bring to a gentle boil.
As soon as the water boils, lower the heat, add 1 tablespoon of kosher salt and simmer for about 40 minutes to extract all the flavors. This is a delicate stock and should not be simmered for a long period of time.
Carefully strain the stock into another large pot, add more salt, or not, to your taste and let it cool to room temperature.
If you haven't already, cut the corn kernels from the cob like this: Place a cob upright in a deep bowl, large end resting on the bottom of the bowl. With a sharp knife, gently cut the kernels off by cutting straight down the cob, taking care to not cut too deeply as you will want to use the "milk" that is just beneath the kernels for other corny things in your repertoire.
Rotate the cob and continue to cut the kernels into the bowl. Repeat with the other cobs. The kernels will keep in a zip top bag in the fridge for about a day, so plan to use them, and the corn milk, right away (like in the corn chowder that's coming up.)
Place the cobs in a large stock pot with the chopped onions, carrots, thyme, bay and peppercorns. Cover with water, and bring to a gentle boil.
As soon as the water boils, lower the heat, add 1 tablespoon of kosher salt and simmer for about 40 minutes to extract all the flavors. This is a delicate stock and should not be simmered for a long period of time.
Carefully strain the stock into another large pot, add more salt, or not, to your taste and let it cool to room temperature.
Cook's Notes:
This recipe yielded 3 quarts and 2 cups of stock. When the stock had cooled, I poured it, almost to the top, into several large, clean yogurt containers, placed plastic wrap directly onto the liquid, then snapped on lids and put them in the freezer.
This stock will keep in the fridge, tightly covered, for several days. For fresh taste, plan to use the frozen stock within 4 months of making it.
To milk the corn cobs, run the back of a chef's knife up the cob from the large end up, rotating the cob to extract the milk all the way around. Save the milk separately from the corn kernels and use within a day or two.
Copyright © 2005-2008, Christine Cooks. All rights reserved
