Homemade Corn Cob Broth

Votes: 1

When you think of something sweet, corn comes to mind, and its healthy properties can enrich any recipe. You'll feel the warmth and goodness of a home-cooked meal long after you've eaten the last kernel, along with gratitude for the harvest. Use corn cobs shucked from the cob to make broth. You'll only need a few cobs to remove the milk and create a low-calorie soup base. Chop the cooked vegetables and meat into a bowl and pour the broth over them.

Time: 35 min.

Homemade corn cob broth recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 boiled ears of corn
1 teaspoon of salt
10 black or white peppercorns
2 cloves of garlic, smashed
1 bay leaf
1 medium onion, peeled and cut in half
8 tbsp of water

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn, black pepper, bay leaf, onions, garlic

Cooking the dish according to the recipe:

In a large saucepan, remove the "milk" and remaining kernels: using a knife, scrape the corn kernels off the cob until all are removed, then scrape the "milk" off the cob; reserve the corn for the next time. recipe, corn husks are also used for cooking dishes.
Add salt, peppercorns, garlic, bay leaf, and onion; cover with water. Bring to a boil, then reduce heat to medium and simmer for 20 minutes.

Strain the broth through a fine sieve or cheesecloth. Let it cool completely. Now the broth is ready to use as a base for soup, goulash, or sauce.
Pour into sterilized glass jars with airtight lids. Store in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Exit: 6 tbsp.

Author of the recipe - Jennifer Perillo is a food writer.

Categories:

recipe / Soups / Clear soups

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