Corn stock is an easy way to bring a natural, summery sweetness to the base of your grits, grains, and even curries.
- Lay corn cobs flat in a large pot with bay leaf and peppercorns and cover with water. (The cobs will float slightly, but 8-10 cups will give them enough coverage.)
- Cover and bring to a boil over high heat. Once boiling, give the cobs a stir and lower the heat. Simmer the cobs for 45 minutes to 1 hour, depending on how much time you have, but no longer than 1½ hours.
- Strain the broth and store in the refrigerator for one week or freeze for up to 6 months. Freezing stock in quart- or pint-size resealable bags makes for easy storage because they can lay flat in your freezer, but also keeps the stock separated into the amount that you’d typically need for a recipe.
Ashley Goldsmith is a San Francisco-based food and travel writer. She's always hungry and is down to travel anywhere. Her words have appeared in Lucky Peach, AFAR, Bon Appetit, Eater, Vice, and others. Ashley also dabbles in writing about women's health, social issues, and fashion. Follow her on Instagram @ashleygoldsmith_