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Published on Sep 20, 2011
Joe Yonan, author of Serve Yourself: Nightly Adventures in Cooking for One uses leftover corn husks and cobs to make corn stock.
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TRANSCRIPT Fresh corn on the cob is one of summer's great pleasures but once you take the kernels off and use those you've got the cobs, and the husks, and the silks, you don't have to throw them away. You can use them to make a corn infused broth that then is the basis for so many other dishes. Put the husks, and the silks, and the cobs in a big stock pot with water. You're going to cook it for about an hour and then you're going to strain all those solids out and you're going to be left with this beautiful corn infused broth. You can use it anywhere you would use vegetable stock but particularly good for things that you want to have a really fresh corn flavor like risotto, corn chowder, or corn sauce.