Corn Kernels and Stock
Want to preserve peak-season corn for another day? Remove the kernels, make stock from the cobs, and freeze the corn and stock together! Now you have a summery shortcut for fall and winter cooking. A recipe for Golden Corn Creme Brûlée will post tomorrow. Please come back! A half-batch is the right amount for risotto using:
1 cup (250 mL) arborio rice if you start with
1/2 cup (125 mL) white wine at the beginning—use
the stock to cook the rice and
stir in the kernels at the end.
Or use the whole recipe for chowder, adding sautéed onions, celery and potatoes, and adding the kernels at the end along with cream. This recipe is easy to double, triple or even quadruple, depending on your pot situation and freezer space.
Want to preserve peak-season corn for another day? Remove the kernels, make stock from the cobs, and freeze them together! Try this summery shortcut for fall and winter cooking.
TIP
There’s lots of flavour left on the cob after cutting off the kernels. Just run the back of a chef’s knife over cobs, pressing down lightly to release those juices into your pot of water or cream.
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