Corn Cob Broth

"I believe I once considerably scandalized her by declaring that clear soup was a more important factor in life than a clear conscience."  Saki

This entry comes to you through the supplication of a good friend, Nancy, who asked if I would share my recipe for corn cob broth.  That means that there is no picture to share because I actually didn't make the broth at this time but merely pulled the recipe out of my file.  Here goes.

First, it's important to make this broth when no one else is around.  It begins by roasting corn cobs with no corn on them and that does make the cook look just a bit crazy.  We don't want to start any more rumors than necessary.

Ingredients:
  At least 6 ears of corn or more if you have them
  Oil (peanut is good but not essential)
  Water
  Thyme
  Bay leaf or two
  Veggie or chicken bouillon cube (Knorr is nice)
  S&P

Distructions:
Remove the husks and silk from the corn.  Cut the corn off the cobs and save, or reserve, as they say in real cookbooks.

With your hands, because this is the easiest way, rub the oil all over the cobs.  Place the cobs in a single layer into a pan or onto a cookie sheet.  Bake at 400 degrees, turning the cobs every 15 minutes until they're browned on all sides.

Place the roasted cobs into a large pot and cover with water.  Add some thyme and one or two bay leaves, depending on their size, and simmer for a good long time.  At least an hour or two.  Remove the cobs, add the bouillon cube, and adjust the seasoning.  The cobs are now thoroughly spent and can be buried in your garden where they will happily compost.

Back in the kettle, the resulting broth is a rich, dark color with a wonderful, delicate flavor.  Try it as a base for a variety of soups and sauces.  It can be frozen.

Loveya
The Mom