If you love local corn as much as I do, you likely find all kinds of ways to put it on your menu. While having a simple cob of corn is heavenly, there are so many other ways to enjoy the season’s offerings. We love it in salads, salsas and even as a pasta sauce – something my older daughter often makes.
Using the kernels in all these different dishes offers another perk: corn broth.
Do you pitch your shucked corn cobs into a composter?
If you do, it’s time to stop!
I freeze mine, a couple at a time, until I have a nice stash in the freezer. Then when I want to enjoy the flavour again, I make a corn broth with about 4 or 5 of the cobs.
Why not relish the flavour of summer when the temperature outside drops?
I use the broth in soups, such as my Salmon and Corn Chowder, instead of the vegetable broth. It would also be a delicious in a tortilla soup. Try my South West Tortilla Soup.
You can be flexible with your ingredients and quantities but keep in mind that if you add too many different ingredients, the corn flavour will be diluted.
Double the amounts if you have a large pot. Don’t add seasonings, such as salt and pepper, to the broth. Instead wait to adjust the seasonings in whatever dish you’re using the broth in.
Simple Corn Broth
4-5 corn cobs, shucked
1 medium onion, cut in quarters
1 clove garlic, smashed
8 whole peppercorns
1 bay leaf
8 cups water
Place corn cobs, onion, garlic, peppercorns and bay leaf into a large pot; add cold water.
Bring to a boil over medium-high heat. Reduce heat, cover and simmer for about 45 – 50 minutes. Strain using cheesecloth.
Refrigerate until cold and then freeze in various-sized labelled containers.
Enlightened Eater 
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