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.
Southern Living JUNE 2008
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.
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