Here's How Long Homemade Corn Stock Will Last You

When it comes to summertime classics, corn is high up on the list of produce that deserves to shine on the plate. Not only can the juicy kernels be enjoyed on their own or in a variety of vibrant dishes, but they can also come in handy to whip up a flavorsome stock. Chances are that you went a tad overboard, having been inspired by all the summer corn recipes and stocked up on the season's bounty. If that sounds like you, make an aromatic corn stock that will infuse every bite of your dish with a delicate sweetness. Just be sure to store the stock properly in airtight containers once the strained stock has completely cooled. In the fridge, the stock will last up to a week, but if you know you'll be craving the taste of summer in the colder seasons, you can always freeze some batches of corn stock.

There's no rule that mandates only fresh corn be used to make a flavor-packed foundation, be it for a luxurious risotto or a rich broth for soup. Using up leftover scraps of veggies — that would have otherwise been discarded — to make a stock is an excellent way to tackle food waste while ensuring that every ounce of flavor in the produce gets infused into your recipes. If you've got plenty of corn cobs from your backyard barbecue, don't throw them away — use them to make a lovely, golden stock. It's not just the cobs that can be put to use, either. Even the fibrous husks are armed with untapped flavor potential that can take your corn-based soups to a whole different level of delicious.

Making corn stock is as easy as it is tasty. Simply combine fresh, husked corn — along with the corn scraps, of course — and your chosen aromatics, spices, fresh vegetables, and any stored vegetable scraps that you may have saved, all into a stock pot and bring to a boil. Once the mixture starts to boil, bring it to a low simmer for about two hours so that all the flavors have time to saturate into the stock. If you're making large batches, give this lazy five-minute hack to shuck corn a try to keep the prep work as easy as possible. One of the great things about making your own stock is that you have full control over the ingredients, and it's an opportunity to get creative with different flavor combinations. While you can get the most out of the vegetables and scraps that you use, there are other tips that can help you enhance your corn stock.

For instance, aromatics like whole black peppercorns and bay leaves, and herbs like thyme and parsley, can add complexity and brighten up the stock. You can even boost the umami notes with ingredients like miso paste and dried mushrooms, which will also create an excellent base for a ramen broth that can be enjoyed both warm and chilled. Another underutilized hack when cooking corn is to fry the fresh corn cobs in a cast iron skillet before adding them to the stock mixture. This technique concentrates the sweetness while imparting a satisfying smoky char that is an instant flavor upgrade. What's left is to savor the result of one of summer's favorite produce in more ways than one.