This simple stock gives tons of flavor from something that would normally be thrown out. Use this stock to enhance dishes made with corn such as a succotash or corn sauce, or use instead of water when making polenta or chowders — it really makes the corn flavor sing here. It can also be used as a glaze by reducing it down to a syrup and then drizzling it on roast halibut or chicken.
INGREDIENTS:
4 to 6 corn cobs
10 peppercorns
1 bay leaf
3 sprigs fresh thyme
3 sprigs fresh marjoram
Water
METHOD:
Using a cleaver or your hands, break up the cobs into smaller pieces-1 to 2 inches and put them into a 4-quart pot. Fill with water and bring to a boil.
Skim any foam or bits of corn on the surface, and when it stops foaming, add the rest of the ingredients. Lower the heat and gently simmer for at least one hour and up to 3, then cool and strain through a fine mesh strainer.
You can use the stock as is or reduce some of it to be used in sauces or syrups. Transfer to containers or ice trays and freeze. It keeps well in the freezer for 3 months or more.
CHEF NOTES:
The stock can be reduced to a glaze that can be used to sauce dishes or added to dressings. You could even drizzle it on yogurt ice cream for an interesting twist on dessert. Use the stock in chowders and soups as well as in polenta.
YIELD: 3 to 3 ½ quarts
