Everyday cookingfromLos Angeles Times1 day agoFresh Corn StockUsing high-quality farm corn yields markedly better corn stock than supermarket corn; boiling cobs extends flavor and offsets higher cost.
CookingfromLos Angeles Times1 day agoDon't throw out those cobs. For summer stock, make it with cornRaw corncobs can be simmered into a golden, intensely flavored corn stock that preserves and amplifies corn taste while reducing food waste.