Don’t Toss Those Corn Cobs!
Farm Fresh Corn Broth
After cutting fresh kernels from the cob, there’s still plenty of sweet corn flavor left behind. Simmer the cobs to create a naturally sweet corn broth for soups and risottos, or make creamy corn milk to add rich corn flavor to chowders, sauces, and casseroles.
Makes: About 6 cups
Ingredients:
From Your CSA Share
- Cobs from 6–8 ears of sweet corn (kernels removed)
- 1 bunching onion, roughly chopped (optional)
- A few parsley stems or fresh herb stems (optional)
From Your Kitchen:
- 8 cups water
- 1 bay leaf (optional)
- ½ teaspoon whole black peppercorns (optional)
- Pinch of salt (optional)
Directions:
- Break the corn cobs in half so they fit easily into a large pot.
- Add the cobs, onion, herbs (if using), water, bay leaf, and peppercorns.
- Bring to a boil, then reduce to a gentle simmer.
- Simmer uncovered for 45–60 minutes, allowing the liquid to become lightly golden and fragrant.
- Strain, discarding the solids.
- Cool and refrigerate for up to 5 days, or freeze for up to 6 months.
Ways to Use Corn Broth:
- Sweet corn or seafood chowder
- Potato or vegetable soup or add to veggie stews
- Cook rice, quinoa, or risotto
- Simmer fresh green beans
- Freeze in 1- or 2-cup portions for easy recipes
Fresh Corn Milk
Corn milk is made by extracting the naturally creamy juice left in the cob after removing the kernels. It adds incredible sweetness and body to recipes.
Makes: About 1 cup
Ingredients:
- Cobs from 4–6 ears of sweet corn
Directions:
- After cutting off the kernels, stand each cob upright on a cutting board.
- Using the back of a knife (or the dull side of a chef’s knife), firmly scrape each cob from top to bottom.
- A creamy, pale yellow liquid and soft corn pulp will collect on the cutting board—this is corn milk.
- Transfer to a small bowl and use immediately, or refrigerate for up to 2 days.
Ways to Use Corn Milk:
- Stir into corn chowder for extra sweetness and creaminess.
- Blend into mashed potatoes.
- Add to creamy pasta sauces.
- Mix into cornbread or corn muffins.
- Stir into risotto during the last few minutes of cooking.
- Add to scrambled eggs or vegetable frittatas.
- Blend into fresh tomato soup.
- Use in creamy summer vegetable casseroles.
Farm Fresh Tip:
When you’re prepping sweet corn for dinner, save both the cobs and the corn milk before composting. You’ll capture every bit of the sweet, fresh flavor and create a delicious foundation for late-summer meals all winter long. Freeze corn broth in labeled containers and enjoy a taste of your CSA harvest long after corn season has ended.
