Kitchen Tip: How To Make Corn Stock

9 Comments 5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
Kitchen Tip: How To Make Corn Stock recipe by Barefeet In The Kitchen

Did you know you can make stock out of empty corn cobs? I’ve run across recipes in the past that called for boiling the empty cobs of corn to add flavor to a soup, so it made sense to me to boil a full pot of empty cobs and then use the broth that was created from them in a number of different ways.

What I didn’t expect was the richness of the corn stock. The natural sugars from the corn lend a sweetness to the broth. The aroma is fantastic and so much deeper than I anticipated.

I set the finished pot of stock in the refrigerator to cool overnight and the fragrance that greeted me when I opened the door the following morning was almost unbelievable. My entire kitchen smelled like fresh corn while I was transferring it into jars.

This goes beyond “better than store bought.” If it were possibly to buy something this amazing from the store, I’d be all over it. However, since this isn’t something that can be bought, I’ll be making corn stock every chance I get.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Kitchen Tip: How To Make Corn Stock

5 from 1 vote


  • 18 ears of corn kernels removed
  • water to fill the pot and completely cover the corn


  • Place the corn cobs in a big stock pot and cover with water. Bring to a boil and then reduce the heat to simmer for at least at hour. (You can allow this to simmer longer, although I didn't notice a huge difference in the results when I let it simmer for 3-4 hours.) Remove the corn cobs and use the stock immediately or let it cool and store in the refrigerator for a couple weeks. The stock can also be frozen for later use.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Filed under: ,

Tagged with:

Share this Article


Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

9 Comments Leave a comment or review

    Rate & Comment


    • Ronnie says

      I found this answer on another site: “you can pressure can it (leaving 1-inch of headspace) in quart jars at 15 pounds of pressure for 75 minutes. The jars can be stored on the shelf for up to two years.”5 stars