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Corn Stock

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).

  • yield: Makes about 5 1/4 cups




  • 3 tablespoons unsalted butter
  • 6 corncobs, reserved from Gnudi with Roasted-Corn Sauce, broken into pieces
  • 2 celery stalks, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 large onion, coarsely chopped
  • 1 jalapeno chile, halved lengthwise
  • 4 garlic cloves, crushed
  • 7 whole black peppercorns
  • 4 sprigs fresh flat-leaf parsley
  • 2 sprigs fresh thyme
  • 10 cups water


  1. Step 1

    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.

  2. Step 2

    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.

Martha Stewart Living, August 2007