Low Budget Recipe: Turn Leftover Corn Cobs Into Liquid Gold (Corn Stock)

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Turn Leftover Corn Cobs Into Liquid Gold (Corn Stock)

Download Have you ever wondered what to do with leftover corn cobs? We all love corn on the cob, elote, cornbread, grilled corn and tons of other corn recipes. But did you know you can reduce your kitchen waste by almost 40% by turning leftover corn cobs into a delicious and practical corn stock? This corn stock recipe can be used as a base for any vegetarian soup. If you want to kick your grits and polenta game up to the next level, try substituting this vegetarian corn stock for the water in your recipe. This technique is so versatile, many chefs refer to the final product as: liquid gold!

Here’s a link to a YouTube video I made on how to make corn stock: [https://youtu.be/ijRavDLwMlY](https://youtu.be/ijRavDLwMlY)

A text based version of the food technique is below:

*Pressure cooker version:*

Sponser

**Ingredients:**

* 6 corn cobs
* 1 qt or 1 liter of water
* pinch of salt

**Directions:**

1. Add all ingredients to pressure cooker and cook on high pressure for 30 minutes
2. Strain through a fine mesh strainer
3. Cool stock and store in refrigerator for up to 3 days or freeze for up to 6 months

*Stove top version:*

**Ingredients:**

* 6 corn cobs
* 1.5 qt or 1.5 liter of water
* pinch of salt

**Directions:**

1. Add all ingredients to pot
2. Bring to a boil, reduce to light simmer for 90 minutes
3. Strain stock through a fine mesh strainer
4. Cool stock and store in refrigerator for up to 3 days or freeze for up to 6 months

https://preview.redd.it/dtu05xg4xmb71.jpg?width=1280&format=pjpg&auto=webp&s=b87ae564f6bdd834aa886d215db77d8bb8e2566f Recipe


To View your Recipe “Have you ever wondered what to do with leftover corn cobs? We all love corn on the cob, elote, cornbread, grilled corn and tons of other corn recipes. But did you know you can reduce your kitchen waste by almost 40% by turning leftover corn cobs into a delicious and practical corn stock? This corn stock recipe can be used as a base for any vegetarian soup. If you want to kick your grits and polenta game up to the next level, try substituting this vegetarian corn stock for the water in your recipe. This technique is so versatile, many chefs refer to the final product as: liquid gold!

Here’s a link to a YouTube video I made on how to make corn stock: [https://youtu.be/ijRavDLwMlY](https://youtu.be/ijRavDLwMlY)

A text based version of the food technique is below:

*Pressure cooker version:*

**Ingredients:**

* 6 corn cobs
* 1 qt or 1 liter of water
* pinch of salt

**Directions:**

1. Add all ingredients to pressure cooker and cook on high pressure for 30 minutes
2. Strain through a fine mesh strainer
3. Cool stock and store in refrigerator for up to 3 days or freeze for up to 6 months

*Stove top version:*

**Ingredients:**

* 6 corn cobs
* 1.5 qt or 1.5 liter of water
* pinch of salt

**Directions:**

1. Add all ingredients to pot
2. Bring to a boil, reduce to light simmer for 90 minutes
3. Strain stock through a fine mesh strainer
4. Cool stock and store in refrigerator for up to 3 days or freeze for up to 6 months

https://preview.redd.it/dtu05xg4xmb71.jpg?width=1280&format=pjpg&auto=webp&s=b87ae564f6bdd834aa886d215db77d8bb8e2566f”

??? Please Scroll Down To Comment Section to get the Recipe! ???

#RECIPE #Turn #Leftover #Corn #Cobs #Liquid #Gold #Corn #Stock


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View Reddit by feastwithfarmerView Source

8 COMMENTS

  1. Here’s a link to a YouTube video I made on how to make corn stock: [https://youtu.be/ijRavDLwMlY](https://youtu.be/ijRavDLwMlY)

    A text based version of the food technique is below:

    *Pressure cooker version:*

    **Ingredients:**

    * 6 corn cobs
    * 1 qt or 1 liter of water
    * pinch of salt

    **Directions:**

    1. Add all ingredients to pressure cooker and cook on high pressure for 30 minutes
    2. Strain through a fine mesh strainer
    3. Cool stock and store in refrigerator for up to 3 days or freeze for up to 6 months

    *Stove top version:*

    **Ingredients:**

    * 6 corn cobs
    * 1.5 qt or 1.5 liter of water
    * pinch of salt

    **Directions:**

    1. Add all ingredients to pot
    2. Bring to a boil, reduce to light simmer for 90 minutes
    3. Strain stock through a fine mesh strainer
    4. Cool stock and store in refrigerator for up to 3 days or freeze for up to 6 months

  2. Does it have to be used in a corn dish? Could you just use it to make chicken soup or something, or is the corn flavor too overpowering?

  3. never thought of this! great idea. Do you feel like the stock is quite sweet?

  4. Love this idea! Thanks for sharing!

    Can the cobs be frozen beforehand? I’m in a 2 person household and it would take a few sittings to get 6 cobs. Thanks for your help.

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