Preserve the flavors of summer with homemade Sweet Corn Broth.
Do you have any corn cobs lying around? Okay maybe not, but if you have been purchasing this sweet summer’s bounty, you just might. If you do, I’m here to help.
I was purchasing ears of local sweet corn to use for recipes, and was starting to feel bad about cutting the corn off the cob and then tossing those cobs out without so much as a warm bath and a dip in butter. So, I played around in the kitchen and made my bad self some sweet corn broth.
My people, this is such an easy recipe. Toss everything together. Let it simmer for an hour. Done. We are basically upcycling your kitchen scraps here, so, everyone is winning.
To assemble, grab a stock pot and into said stock pot place 6 cobs of corn. TO BE CLEAR, I am not taking cobs that people have gnawed on directly. Okay, great. Moving on. With the cobs, also add a bunch of fresh thyme (a handful of sprigs), 1 bay leaf, 1 smashed clove of garlic, 3 quarts of water, and two shallot butts—you know, the front and back end of the shallot that you usually cut off and don’t use. (If you’re making my sweet corn bisque you can just use the shallot butts from the shallot in that recipe. Ta-da!)
Let all that goodness come to a boil and then cover and reduce to a simmer for 1 hour. Strain the broth through a fine mesh sieve to remove any solids. You’ll end up with about 2.5 quarts, so either use it right away, chill it (up to a week), or freeze it (and prolong summer’s glory amen).
That’s literally it. Easy, right?
Sweet Corn Broth is slightly sweet with just a suuuubtle hint of thyme. It is the perfect match for sweet corn bisque, and it would also be delicious used in making some kind of sweet corn risotto—SOMEBODY HOLD ME.
Note: There is not salt in this broth. When you use this in a recipe, you may need to add additional salt to your liking, but if you or your loved ones are watching sodium intake this puts you in control. Yay!
Did you make this? How did you use it? Let me know in the comments below!
Easy Sweet Corn Broth
Ingredients
- 6 cobs sweet corn
- 1 bunch fresh thyme
- 1 bay leaf
- 1 clove garlic smashed
- 1 quart water
- 2 shallot ends
Instructions
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Place all ingredients into a stock pot and bring to a boil.
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Once boiling, cover, and reduce to a simmer for 1 hour.
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Strain broth through a fine mesh sieve to remove any solids. Use, chill (up to a week), or freeze.
Recipe Notes
There is not salt in this broth. When using this broth in a recipe, you may need to add additional salt to your liking.
