Corn Broth 9.000

James M. Thresher for The Washington Post

Jul 29, 2009

The idea of using husks to make corn broth comes from Vitaly Paley of Paley's Place in Portland, Ore., as mentioned in "The Flavor Bible," by Karen Page and Andrew Dornenburg.

I like to use cobs, husks and even silks for as much corn flavor as possible. This broth can be used as the base of soups such as Corn-Poblano (see related recipe); it also can stand in for chicken broth in corn risotto and can be added in increments to sauces for a boost of corn flavor.

Make Ahead: The broth can be cooled, then portioned into several heavy-duty resealable plastic food storage bags or ice cube trays. Refrigerate for up to 3 days or freeze for up to 2 months.

Servings: 9 - 10 cups
  • 8 whole ears of corn
  • 12 cups water

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Rinse the corn, removing the husks and silks. Discard any blackened spots of silk, then roughly cut the remaining husks and silks into 2- or 3-inch pieces and place them in a large stockpot. Use a vegetable brush and running water to remove any remaining silks from the ears.

Use a small knife or corn zipper to remove the kernels; reserve for another use (freezing them if necessary). Cut the stripped cobs into 2- or 3-inch pieces and add them to the pot.

Add the water and place the pot over medium-high heat. Bring to a boil, then reduce the heat to medium-low; cover and cook undisturbed for about 1 hour or until very fragrant.

Strain the broth through a fine-mesh strainer into a large bowl, pressing on the solids to extract as much liquid as possible. Discard the husks, cobs and silks. Strain again as needed to remove any remaining silks.

The broth can be used right away; or let it cool to room temperature, then portion and refrigerate or freeze for future use.

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Recipe Source

From Food editor Joe Yonan.

Tested by Joe Yonan.

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