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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.

  • Prep:
  • Total Time:
  • Yield: Makes 2 quarts

Source: Everyday Food, September 2003


  • 6 ears corn, shaved and cut in half
  • 1 onion, cut in wedges
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 4 sprigs parsley
  • 2 sprigs thyme
  • 1/2 teaspoon whole black peppercorns


  1. Place vegetables in large pot; add 10 cups water, parsley, thyme, and peppercorns.

  2. Simmer, uncovered, 20 minutes; strain liquid; discard solids. Use immediately or freeze in airtight containers up to 3 months.

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