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Corn Broth

Prep time 5 mins
Cook time 35 mins
Cool time 1 hr
Yield Makes about 6 cups (serving size: 1 cup)
Don't throw away those cut up corncobs; it's where serious flavor lies. Release their hidden potential by making this light and delicious Corn Broth. Use it in place of chicken or vegetable broth in your favorite recipes.


  • 6 corncobs, kernels removed
  • 1/2 teaspoon salt

Nutrition Information

  • calories 15
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 3 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 168 mg
  • calcium 0.0 mg

How to Make It

  1. Bring corn cobs and 8 cups water to a light boil in a Dutch oven over medium-high heat. Reduce heat to low, and simmer 30 minutes.

  2. Stir in salt. Pour broth through a fine wire-mesh strainer into a large glass bowl, discarding cobs and pulp. Cover and let cool 1 hour or to room temperature. Store in an airtight container in refrigerator up to 1 week, or freeze up to 2 months.