Corn stock turns Corn Soup, Corn Risotto, Polenta, and other Corn Recipes from ordinary to extraordinary!
Most Corn Stock recipes instruct you to gather your used corn cobs and boil them for a certain amount of time with some aromatics.
Why do that when you can have delicious sweet corn and great corn stock with a BIG giant corn taste roasted in one easy pan.
Set your oven to 375 degrees. Get your pan and fill with your pealed corn cobs. Fill with water to almost cover your one layer of corn. Add about 2 oz. of sweet butter for 4-6 corn cobs and about 1 teaspoon of Kosher Salt for the 4-6 corn cobs. Cover pan. and Roast for 2 hours. After two hours pull pan out on counter still covered and let sit out and cool for at least an hour. You will have the sweetest juiciest corn and the most delicious corn stock you ever had!
I note the Stock will be slightly salty but I find that helpful to season whatever I’m using the stock for.