Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Corn Stock 3.5 (14) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 27, 2021 Print Rate It Share Share Tweet Pin Email Yield: 6 cups Use this great corn stock recipe when making Emeril Lagasse's Chilled Corn and Crawfish Soup with Creme Fraiche and Chives. Ingredients 4 corn cobs (kernels removed) Directions Place 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. Use immediately or keep refrigerated in an airtight container for up to 1 week. Rate it Print