Best Corn Stock Recipes
CORN STOCK FOR GNUDI WITH WITH ROASTED-CORN SAUCE
Use this recipe when making our Gnudi with with Roasted-Corn Sauce. This stock is also delicious in chowders (use in place of seafood stock) and risottos (add a handful of cooked corn kernels just before removing from heat).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 5 1/4 cups
Number Of Ingredients 11
Steps:
- Melt butter in a stockpot over medium-high heat. Add corncobs, celery, carrot, onion, jalapeno, garlic, peppercorns, and herbs, and cook, stirring often, for 10 minutes. Add water, and bring to a boil. Reduce heat, and simmer 45 minutes.
- Pour through a fine sieve, pressing on solids to extract as much liquid as possible. Discard solids. Stock can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.
CORN STOCK
Use this great corn stock recipe when making Emeril Lagasse's Chilled Corn and Crawfish Soup with Creme Fraiche and Chives.
Provided by Martha Stewart
Categories Soup Recipes
Yield Makes about 6 cups
Number Of Ingredients 1
Steps:
- Place corn cobs and 2 quarts water in a medium saucepan. Bring to a boil over high heat and immediately reduce to a simmer. Let simmer for 45 minutes. Remove from heat and let cool. Use immediately or keep refrigerated in an airtight container for up to 1 week.
EASY CORN STOCK
Steps:
- Place onion, corn cobs, and 2 quarts water in a medium saucepan. Bring to a boil over high heat and immediately reduce to a simmer. Let simmer for 45 minutes. Remove from heat and let cool. Strain, and use immediately or keep refrigerated in an airtight container for up to 1 week.
VEGETABLE CORN STOCK
Use this stock to make soups, sauces, and risottos. To shave kernels, cut off tip of cob and stand the ear in a wide bowl to catch the kernels. Then with a very sharp knife, slice downward.
Provided by Martha Stewart
Categories Soup Recipes
Time 35m
Yield Makes 2 quarts
Number Of Ingredients 7
Steps:
- Place vegetables in large pot; add 10 cups water, parsley, thyme, and peppercorns.
- Simmer, uncovered, 20 minutes; strain liquid; discard solids. Use immediately or freeze in airtight containers up to 3 months.
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