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

More From Southern Living

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

Ingredients

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Corn Broth Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy