Recipe: How To Make Corn Stock

Sure, you can buy corn year-round, but the yellow imposters found in the dead of winter are completely flavorless. We recommend taking full advantage of the late-summer bounty by turning it into stock, which you can freeze and savor for as long as humanly possible. This stock is great for to use as a base for soup and chowder, thinning out sauces and for adding flavor to rice by cooking it in the broth.

We purée corn kernels and throw them into our stock to pack in even more corn flavor. Spices such as toasted black peppercorns and coriander seeds add complexity, but the most flavorful component in this stock is the charred yellow onion. We're talking about a deep, beautifully blackened char that fills up your kitchen with that bittersweet caramelized onion scent.  

Aside from what you put into your corn stock, it is also important how you make your stock.  Don't rush it; go low and slow. Once the stock is at a rolling boil, lower to a gentle simmer and watch it slowly and gracefully turn into something magical.

Check out our favorite soup recipes. Recipe from the Tasting Table Test Kitchen

How To Make Corn Stock
5 from 58 ratings
Savor the flavor of sweet corn in all of your dishes by making an easy corn stock.
Prep Time
Cook Time
corn stock in pot
Total time: 2 hours, 15 minutes
  • 4 (2½ pounds) corn on the cob, husked
  • 10 cups water
  • 1 tablespoon black peppercorns, toasted
  • 1 tablespoon coriander seeds, toasted
  • 6 parsley stems
  • 2 celery stalks
  • 2 bay leaves
  • 1 garlic clove, smashed
  • ½ yellow onion, halved and deeply charred
  1. Shave the corn kernels off the cobs and add the cobs to a heavy-duty stock pot. In a blender, blend half of the corn kernels on high and add to the pot. Save the other half of the corn kernels for other uses.
  2. Add the remaining ingredients to the pot and bring to a rolling boil over high heat. Once at a boil, lower the heat to a gentle simmer and cook for 2 hours. Strain the stock and allow it to completely cool. Store in the refrigerator for up to 1 week or freeze in small batches and thaw as needed.
Calories per Serving 15
Total Fat 0.2 g
Saturated Fat 0.1 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 3.2 g
Dietary Fiber 0.4 g
Total Sugars 1.1 g
Sodium 23.4 mg
Protein 0.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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