75 minutes
A rich and flavorful corn broth that captures the essence of summer, perfect for soups or sipping on its own.
Fresh Corn Kernels, husked and kernels removed
0 ears
Yellow Onion, quartered
each
Celery Stalk, thinly sliced
each
Garlic Clove, smashed
each
Whole White Peppercorns
tablespoons
Bay Leaf
each
teaspoons
Bouquet Garni
each
cups
1. Combine Ingredients
In a large pot, combine the fresh corn kernels, husked cobs, quartered yellow onion, thinly sliced celery stalk, smashed garlic clove, whole white peppercorns, bay leaf, and kosher salt.
2. Add Water and Bring to Boil
Add 10 cups of water to the pot. Bring the mixture to a boil over high heat.
3. Simmer with Bouquet Garni
Once boiling, reduce the heat to medium-low and add the bouquet garni. Simmer gently for about 1 hour, keeping the pot partially covered.
4. Strain the Broth
After simmering, strain the stock through a fine-mesh sieve, pressing down on the solids to extract all the flavorful liquid.
5. Store or Use Immediately
You can use the broth immediately, or store it in airtight containers. It will keep in the refrigerator for up to 3 days or can be frozen for up to 6 months. Enjoy the golden taste of summer in every sip!
The quality of your corn will have the biggest impact on the flavor of your broth. Look for corn with bright green husks and moist stems. The kernels should be plump, shiny, and milky when pierced.
When removing the kernels from the cobs, use the back of your knife to scrape down the cobs and extract the "milk." This adds an extra layer of sweet corn flavor to your broth.
When cooking the onion, take your time to really sweat it down without browning. This builds a depth of flavor that will carry through your broth.
For a clear, restaurant-quality broth, strain it through a fine-mesh sieve or cheesecloth. If you prefer a thicker consistency, you can blend some of the kernels before straining.
Enhance the broth by adding aromatics like bay leaves, peppercorns, or a parmesan rind during the simmering phase. Remove these before blending or serving.
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