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Recipe Detail Page
Corn Kernels and Stock
Summer 2023
Want to preserve peak-season corn for another day? Remove the kernels, make stock from the cobs, and freeze them together! Now you have a summery shortcut for fall and winter cooking. A half-batch is the right amount for risotto using 1 cup (250 mL) arborio rice if you start with 1/2 cup (125 mL) white wine at the beginning—use the stock to cook the rice and stir in the kernels at the end. Or use the whole recipe for chowder, adding sautéed onions, celery and potatoes, and adding the kernels at the end along with cream. This recipe is easy to double, triple or even quadruple, depending on your pot situation and freezer space.
Makes about 6 cups stock and 4 cups kernels or 2 x 5-cup (1.25 L) containers
12 cups (3 L) water
6 ears corn, kernels removed (about 4 cups) and refrigerated, cobs reserved for stock
1 onion, unpeeled, quartered>
1 leek, dark green part only, thoroughly washed
1 tsp (5 mL) black peppercorns
1 bay leaf
1. Combine water, corn cobs, onion, leek, peppercorns and bay leaf in a stockpot and bring to a boil. Reduce heat to maintain a gentle simmer. Cook until stock is tasty, 1 1/2 to 2 hours. Let cool slightly. Strain into a container or large bowl and cool completely. Transfer stock to freezer-safe containers and divide raw corn between them, making sure it is fully submerged in liquid. Also make sure there is enough headspace for mixture to expand into when frozen. Label with date and freeze up to 4 months.
Makes about 6 cups stock and 4 cups kernels or 2 x 5-cup (1.25 L) containers
