Friday, February 13, 2009

I Made Corn Stock. Now What?

All summer and fall, Elise and I added our corn cobs to a bag in the freezer with the hopes of making a stock come winter. (Okay, we both added the cobs, but only I had the hopes.) But now that I've done so, I don't know what to do with it. Suggestions?
For months the cobs lay dormant beside goat kidneys, the tougher bits of chicken of the woods mushrooms, and other such ingredients I had not yet figured out what to do with. Yesterday, while working from home, I finally freed the cobs from their icy slumber and filled up the stock pot I had originally found on the curb in Somerville.

I let it simmer with nothing else but a fat pinch of salt for a few hours until the amount of liquid had reduced by half, the other half now clinging to the insides of the windows as condensation (corndensation?).

The stock was thick, rich and golden in color, and it tasted as sweet and grassy as you'd hope it would. But such a summer flavor now seems out of place, and I can't quite think of what to pair it with.

Ideally I would use it with actual corn to accentuate the flavor, but I didn't save the corn, just the cobs. I like wringing flavor and nutrition from something I've already finished, and would just as soon make stock out of something I could eat as I would support growing edible crops for biodiesel. In other words, I wouldn't.

Egg drop soup? Grain-on-grain risotto? Take a corn stock bath? Your thoughts are most appreciated.

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Lee said...

Chicken and rosemarie corn soup? I'm making this up, but i bet it would taste good. i think i accidently made something like this a few years ago, and it was pretty good.

Michelle said...

Intensely flavored polenta?

eileen said...

I have a cousin in Georgetown, Ill. who makes corn cob jelly from a reduced cob stock.

Brady said...

This is my new favorite way to use stock when I don't have enough for soup. If you like tofu, this makes it nice and meaty-textured

Sean McLeod said...

Here's a fantastic recipe from Fine Living Network for roasted corn and tomato chowder that uses a corn cob based soup stock. You could definitely make it with a large can of tomatoes and some frozen corn. I made it last summer with fresh corn and tomatoes and froze a quart which I guess I should be defrosting soon as I've been on a tear cleaning out my freezer! Found some okra I froze so I guess I'll be making some gumbo this weekend for Mardi Gras!

Corn and Tomato Chowder

Sally Parrott Ashbrook said...

I got to wondering if I could make a corn stock. Sure enough! :)

You asked what to do with it a very long time ago, but my first thought is using it as the stock in a risotto. Mmmmm.

Anonymous said...

I haven't made any corn cob stock yet, but when I do I think I'm going to try using it as part of the water to make white rice, and also in homemade chicken soup.

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