This simple recipe gives tons of flavor from something that would normally be thrown out. This stock can be used to enhance dishes made with corn such as a succotash or corn sauce, or used instead of water when making polenta-it really makes the corn flavor sing here. It can also be used as a glaze by reducing it down to a syrup and then drizzling it on something like roast halibut or chicken.
INGREDIENTS:
4 to 6 corn cobs 10 peppercorns 1 bay leaf 3 sprigs fresh thyme 3 sprigs fresh marjoram Water
METHOD:
Using a cleaver or your hands, break up the cobs into smaller pieces-1 to 2 inches, and put them into a 4 quart pot. Fill with water and bring to a boil.
Skim any foam or bits of corn on the surface, and when it stops foaming, add the rest of the ingredients. Lower the heat and gently simmer at least one hour and up to 3, then cool and strain through a fine mesh strainer.
You can use the stock as is or reduce some of it to be used in sauces or syrups. Transfer to containers or ice trays and freeze. It keeps well in the freezer for 3 months or more.
Chef’s Tips:
The stock can be reduced to a glaze which can be used to sauce dishes or added to dressings. You could even drizzle it on yogurt ice cream for an interesting twist on dessert. Use the stock in chowders and soups as well as in polenta.
Yield: 3 to 3½ quarts
Source: Chef Andrew E Cohen
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