Homemade Corn Broth: A Sweet Way to Stretch Every Kernel

 

After I finish prepping and freezing about 15 dozen ears of Ohio’s organic bi-color Montauk corn each summer, I’m left with a big pile of empty cobs. Instead of tossing them, I turn them into something golden, flavorful, and totally comforting—corn broth.

This recipe is simple, frugal, and gives your soups, chowders, and risottos an extra boost of sunshine flavor—even in the dead of winter. If you’ve never made vegetable stock from corn cobs before, prepare to be amazed!

 Ingredients

• 6–10 corn cobs (kernels removed)

• 1 onion, roughly chopped

• 2–3 garlic cloves, smashed

• 1–2 carrots, roughly chopped

• 1–2 celery stalks, roughly chopped

• 1–2 sprigs of fresh thyme or a pinch of dried

• 1 bay leaf

• 8–10 cups cold water

• Salt and pepper to taste

Optional add-ins:

• A few parsley stems

• Corn silk (clean and fresh, not brown)

• A dash of turmeric for golden color

Instructions

1. Prep the Cobs: After you’ve cut the kernels off your fresh corn, snap the cobs in half if they’re too long to fit in your pot.

2. Sauté Aromatics (Optional): In a large stock pot, heat a tablespoon of olive oil. Add onion, garlic, carrot, and celery. Cook for 3–5 minutes until fragrant. This adds depth to the broth but can be skipped if you’re short on time.

3. Simmer: Add corn cobs, herbs, and water. Bring to a boil, then reduce heat to low and simmer uncovered for 45–60 minutes. The liquid should take on a pale yellow hue and a sweet, corn-like aroma.

4. Strain: Remove cobs and vegetables using a slotted spoon, then strain broth through a fine mesh sieve.

5. Cool and Store: Let cool, then portion into jars or freezer-safe containers. Store in the fridge for up to 5 days or freeze for up to 6 months.

How to Use Corn Broth

• Corn chowder or potato soup

• Polenta or grits with extra sweetness

• Rice, quinoa, or pasta cooking liquid

• Creamy vegetable sauces

• As a base for vegetarian ramen or pho

Waste Not, Want Not

Corn broth is a cozy way to savor every bit of your summer harvest. You get all the sweetness from those Montauk cobs and none of it goes to waste. It’s a small act of kitchen magic that turns scraps into something nourishing and wonderful.

Find more favorite corn recipes here: 

How to Freeze Fresh Ohio Sweet Corn (the Easy, Family-Friendly Way!)

Every summer, when the sweet corn stands pop up across Ohio, I load up on organic bi-color Montauk sweet corn—the kind so sweet and tender, it barely needs butter. For years now, it’s been my tradition to put up around 15 dozen ears for my family, making sure we have that summer flavor all year long.

If you’ve ever wanted to freeze fresh corn but weren’t sure where to start—or you’ve tried and ended up with chewy, tasteless kernels—this guide is for you!

🛒 Step 1: Pick (or Buy) the Right Corn

Look for:

Ears that are full and heavy

Tight, bright green husks

Silky tassels that are slightly sticky but not dry

My go-to is bi-color Montauk corn grown right here in Ohio—it’s organic, sweet, and perfect for freezing.

🧽 Step 2: Prep Like a Pro

This step is best done in a team (let your kids help shuck!).

Husk the corn and remove all silks.

Rinse under cool water.

Cut off any bad tips or damaged spots.

Fill a big bowl or sink with cold water to soak the ears briefly.

🔥 Step 3: Blanching – The Must-Do Step!

Blanching stops enzymes that cause the corn to lose flavor and texture in the freezer. Here’s how:

Whole Ears

Boil a large pot of water.

Drop in 4–6 ears at a time.

Blanch for 7 minutes.

Immediately transfer to an ice bath for 7–10 minutes to cool.

Corn Off the Cob

Cut the kernels off using a sharp knife.

Blanch loose kernels for 4 minutes in boiling water.

Ice bath right after.

⏳ Don’t skip the ice bath! It stops cooking and keeps that corn crisp and golden.

❄️ Step 4: Freeze for Freshness

For Whole Ears

Pat dry and place 4–6 ears per freezer bag.

Remove as much air as possible.

Label with date and quantity.

For Loose Kernels

Spread on a baking sheet to pre-freeze for 30–60 minutes (optional but helps prevent clumping).

Bag in meal-size portions (about 2 cups).

Press air out or use a vacuum sealer.

📦 How Long Will It Last?

Properly frozen sweet corn will last 8–12 months and still taste garden-fresh.

💡 Bonus Tips

Use reusable silicone freezer bags to cut down on waste.

Add a sprinkle of sugar (not salt!) to preserve flavor if blanching corn off the cob.

Save the cobs! Boil them into a sweet, mild corn broth.

Final Thoughts

Freezing corn isn’t just about stocking the freezer—it’s about capturing a piece of Ohio summer for your family to enjoy all year long. Once you taste that juicy Montauk corn in January with a hot bowl of chili or in a creamy chowder, you'll know the effort was so worth it.

Happy freezing from our kitchen to yours!