Roasted Corn Stock

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 When corn is in peak season, it is a  very special thing. I can't lie, in the middle of the spring, I  catch myself looking around for the first pop up farmstands on the side of the road selling fresh corn.   The supermarket corn could be good as well, but there's no comparison to the stuff that was picked day we have also found that some of the best corn we've ever tasted comes from farms that have their own life stock. Obviously, composted manure plays a key role in supplying the nitrogen needed to grow super sweet corn.

if your corn is organic, feel free to use the husks on the outside as well, as we did. We brushed themwith a touch of roasted garlic oil before roasting to protect them from burning.  Throwing away those Cobbs you pay good money for is a sin! There is an awesome sweetness  and flavor you can extract by putting them in cold water with other vegetables and bring it to a simmer for an hour.  The next Time you get your hands on The freshest seasonal corn you can't, we urge you to try this recipe below. It's one of the most amazing vegetable stocks you will have!

 

For the stock:  

6 corn cobs  

1 small carrot

1 small fennel bulb (or half of a large)

1 small red onion (sliced)

a handful of the inner corn husks (lightly brushed with oil) 

2 ribs of celery (chopped) 

1 tsp of whole black peppercorns  

pinch of dried thyme (we used lemon thyme) 

1. In a 400 degree oven, roast all of the above on a sheet tray until desired color (golden brown)

2. Plus all the ingredients above enough stock pot and cover with cold water just until filled. Bring almost to a boil and then reduce heat to simmer. Cook stock for an hour, then drain through a colander. 

Thats it!