Corn Broth

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.

Yield: Makes about 6 cups (serving size: 1 cup)
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Cool: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 15
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 3g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 168mg
  • Calcium: 0.0mg


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


  1. 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. 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.
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