"It's important to use the best possible corn for the best-tasting stock. I made stock with Chino Farm corncobs and those from a popular grocery store that shall go unnamed. The Chino stock was delicious; the grocery store stock was barely worth the effort. Farm-stand corn is not cheap, but being able to extend the flavor by boiling the cobs makes it as if it's like half the price."
"Farm-stand corn is not cheap, but being able to extend the flavor by boiling the cobs makes it as if it's like half the price. This recipe calls for six ears of corn, but I've made it with as few as two or three and as many as a dozen ears of corn."
High-quality corn produces superior-tasting corn stock. Corn from Chino Farm produced a distinctly delicious stock while supermarket corn produced weak results. Boiling corncobs extracts and extends the corn flavor, effectively stretching the value of pricier farm-stand corn. Farm-stand corn costs more upfront, but using the cobs for stock makes the cost-per-use significantly lower. The recipe recommends six ears of corn but remains flexible; successful batches have used as few as two or three ears and as many as a dozen ears without compromising the approach.
Read at Los Angeles Times
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