Here is another of our "how to" tutorials, which in this case is about preparing a very aromatic corn stock using the least important parts of the corn fruit. You might be thinking to yourself: what should I do with this stock? The best application I can think of is to use it to add some roasted corn notes to an already delicious corn soup, which we share together with this recipe. Besides, I’m sure you’ll find the preparation of this stock both interesting and quite rewarding; try to believe it!
- Preheat the oven to 180°C which is 360°F.
- Remove the leaves from the cobs and place them onto an oven tray, making sure to not overcrowd the tray as you want the leaves to get an equal amount of heat during the cooking process.
- Cover the leaves with a cooling rack, or lay a few pieces of cutlery onto the leaves to keep them flat.
- Place the tray into the oven and roast the leaves until browned and very aromatic (about twelve minutes).
- Cut off the shank and the tip from the cobs.
- Line a deep container with a kitchen towel, and use a knife to cut the kernels from the cobs. Using this method, the corn kernels won’t end up all over the kitchen. The corn kernels are not needed for this recipe and you can use them for any corn-based dish you desire, or to make our cream of corn soup. Break the centre of the cobs into two parts.
- Place a pot onto a medium heat, tip in the cobs, the roasted leaves, the water and stir.
- Bring the liquid to the boil, cover the pan with the lid, turn the heat to the minimum and cook the ingredients for 30 minutes.
- Once the cooking time is up, turn off the heat, and let the stock cool down completely. Strain the stock to complete the recipe.
Preparation Time: 5m
Cooking Time: 30m
Total Time: 35m
Storage Times: Keeps for 5 days in the fridge