Vwhether boiled, grilled or fried, spent corn cobs are packed with flavor and suitable for all kinds of other dishes, including corn cob ice cream and today’s sweet and umami-rich broth, which can be used in soups, gumbo, risotto, or to cook grains like rice, quinoa, or polenta; they can also be used instead of wood chips for smoking meat.

Corn on the cob broth is especially sweet, flavorful, and rich, and it’s perfect for taking all kinds of dishes to the next level. My favorite way to use it is in a Colombian one pot chicken and potato dish called sancacho de polo: to make a meal for four, boil four chicken thighs in a quart of stock from the cobs you’ve had in the freezer since you last had corn. Add sliced ​​fresh corn patties, sliced ​​onions, two diced sweet potatoes and some chopped cilantro, and after an hour, when everything is soft, it’s ready to serve.

Corn cobs

Spent corn cobs contain a ton of flavor that’s a shame to waste. A simple broth draws out any remaining nutrients and can be served plain as a broth or made into any number of delicious dishes. To reduce energy consumption, use a multicooker or a pressure cooker, which reduces the cooking time by three times.

Used corn cobs
Vegetable trimmings
– celery tops, pea pods, carrot tops, cleaning, grass stalks, onion peels, etc.
Chicken bones (optional)

Place the spent corn cobs in a pan that will fit them snugly. Add any vegetable trimmings and trimmings you have on hand, and some chicken bones if using, and cover with water. Bring to a boil, reduce to a simmer and cook for an hour. Turn off the heat, let it sit until cool, then strain and refrigerate. Use within a week. Season and serve as a broth or use to make any number of corn flavored dishes.

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