Corn Stock

  • Yield: Makes about 4 cups
Corn Stock

Source: Martha Stewart's Cooking School

Ingredients

  • 1 white onion, peeled and quartered
  • 5 corn cobs (kernels removed)

Directions

  1. 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.

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