Stop Tossing Corn Husks — They're The Secret To Better Soup

Corn husks may not be the go-to part of the plant. After all, they're very fibrous and difficult to digest. However, they are still an easy go-to source of free flavor. Think of them as corn's secret leftovers: armed with a delicate taste that's perfect for chowders, vegetable broths, and risottos. The magic happens with a slow infusion: Husks gently steeped in aromatics can transform your plain water into a subtly sweet vegetable broth. 

How does this work? The molecular chemistry shows that corn husks contain ferulic acid, an antioxidant that breaks down when heated and releases vanillin-like compounds. This creates a flavor synergy with other vegetables, amplifying their sweetness without overpowering. So whether it's a basic tomato and herb vegetable soup or something grander, corn husk might be just the kick needed to elevate the pot of soup you've been craving.

Think of husk stock as a complementary side with a rich history. Many cultures and traditions across the Americas have used corn and its husks for thousands of years. Mexicans steam tamales in them for their deep, earthy aroma, while Native American tribes wove them into dolls and used them as part of ritual art. So the next time you shuck corn, try not to see the husk as trash. It's an ancient source of both food and art.   

The techniques to make good broth with corn husk are essentially the same as any other vegetable broth. You'll want to use husks from about three to four ears of corn. Avoid browned or moldy spots, but slight dryness is fine (dry equals concentrated flavor). Rinse and remove the corn silk, which you can save for later to make some corn silk tea, while you tear or chop up the husks to increase surface area.

The next step is up to you, really, as there's lots of room for experimenting. You could opt for a Mexican-inspired caldo, where you toast your corn husks lightly in an oven or air fryer before simmering with cilantro stems and a guajillo chili. This version is perfect for tortilla soup. You could also throw in another umami-rich ingredient: mushrooms! Mushrooms are a glutamate (chemistry-speak for umami) bomb with earthy flavors that pair well with the lighter flavors of your corn husk broth. All you have to do is throw some dried shiitakes into the pot.

Now, all that's left is to add enough water just to cover and add your preferred herbs and spices, and simmer for about an hour. You could also pour your cooled broth into ice cube trays and freeze it. That way, you can toss a cube or two into your grain cooking (quinoa or grits) for some instant corn essence. Seal the rest in zip-top bags for off-season stock emergencies.