Roasted corn stock
Roast
Roasting
We had an abundance of corn on the cob land on us last week, more than we could possibly use in the near future. So we looked to the distant future when winter will roll around again, and how pleasurable it is to be able to pull a bag of summer from the freezer.
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<br />We shucked, cleaned, and grilled our ears. Next, we stripped them and froze many bags of kernels. Then we put the naked cobs back on the grill and roasted them to a deep golden color. Finally, into the stock pot they went along with some onion, carrots, celery, and bay leaf. It simmered all day long. The next time you find yourself with a dozen or so ears of fresh corn, I hope you'll try this sweet, deeply flavored take on vegetable (and vegan) stock. Once you have it, you can go in many directions with it - soups, vegetable stews, beans, beans, and did I mention beans?
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<br />Another excellent path is to smoke the cobs after they've been stripped and turn them into a smoky corn stock. Now THAT you'll practically want to sit right down and sip all by its self.
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<br />One important step at the end is to have a fine-mesh sieve to hand for the second straining (the first is through a colander to remove the large stuff). The second straining removes fine particles and most important, any lingering silk, which tends to resemble almost exactly, hair. Are your with me here?
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