Colorado Olathe Corn Broth

I was listening to a radio show about food while driving and the guest was talking about using the leftover corn husks from her recipe to make broth. I’m a big fan of making homemade veggie stocks but hadn’t ever considered a corn stock. Her recipe was simple: simmer corn husks with onions, two things I just picked up from the market, so I made a point of trying it out on a small batch.

I only had three ears of Olathe corn on hand, so I cut off the kernels for dinner that night and tossed the cobs in some water with local onions and some peppercorns.

After an hour or so I turned it off, let it cool, strained it, and then froze it for future use.

I’m planning repeating this with at least a dozen cobs before corn is out of season so I have something more than just veggie stock to play with this winter.