One day this summer as I was cutting some fresh corn off of the cob to make some delicious Black Bean & Corn Salsa, it began to bother me how much of the “corn” was going into the compost bin versus how much was going into the salsa…I’m sure you’ve had the same thought. Being the frugal (read ‘penny-pinching’) person that I am, I began to brainstorm about what could be done with all that “waste”…because composting just isn’t enough! There’s bound to be some more use I could get out of those cobs & shucks!
Since I love to cook, I thought I could probably make a broth that I could add to some of the soups we love, instead of just using water. I’d never done it before with corn cobs & I’d never heard of such, but I decided to check it out. So I turned to the internet…a wealth of information & ideas at my fingertips! Lo & behold…ideas for corn broth, but not very many. I guess lots of people have never heard of such!
At first, I just simmered the corn cobs in a little 
water & called it corn broth. Then I decided to get a little more adventurous. The recipe that follows is what I have settled on & makes a delicious broth that will add depth to a variety of recipes. It tastes distinctly ‘corny’, so I use it in dishes, mostly soups, that contain corn…especially chowders. Adjust the amounts of everything according to how many corn cobs you have. I usually have at least 2 or 3, so it makes a nice amount to put in the freezer for later.
So let’s get down the nitty gritty. Before you shuck the corn, peel off the outer 2 layers & discard them into your compost bin. Also, cut the top of the silks off if they are brown & discard this into the compost as well. Wash the outside of the husk & pat dry. Now shuck the corn and cut the husks into smaller pieces, about 2-inches wide. Put the silks & husks in a saucepan. Cut the corn off of the cob & set aside for the recipe of your choice. Now add the cob to your saucepan…you may have to cut it or snap it in half so that it fits. Ok, you’re ready to make some corn broth!
Corn Broth
Servings/Yield: about 4 cups
1 corn cob, including washed husks & silks4 cups water
2 peppercorns
¼ teaspoon salt
Method
Cut husks into 2-inch pieces. Put all ingredients in a 3-quart saucepan. Cover & simmer for about 30 minutes.Remove cob; allow to cool. With a sieve, strain remaining broth to remove husks & silks, pressing husks against the side of the sieve to remove any excess liquid. Scrape cob with the back edge of a knife & add to strained broth.
