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Vegetable Corn Stock

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: 10 mins
    total time: 35 mins
  • yield: Makes 2 quarts




  • 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

Cook's Note

Freeze in airtight containers up to 3 months.


  1. Step 1

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

  2. Step 2

    Simmer, uncovered, 20 minutes; strain liquid; discard solids. Use immediately. Use to make soups, sauces, and risottos.

Everyday Food, September 2003