Use this recipe when making our Gnudi with with Roasted-Corn Sauce. 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).
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.
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.