The second version is called “corn broth,” but one might dub it “corn cream” because it’s almost as rich and hearty as the dairy variety.
Corn Stock
4 corn cobs, kernels removed
water to cover
water to cover
Put cobs in a stock pot and just enough water to cover them by half an inch. Bring almost to a boil, then reduce heat and simmer slowly until the corn flavor is extracted into the broth, about an hour.
Corn Broth
2 tbsp. butter
2 cups fresh corn kernels
½ cup onions, chopped
2 cloves garlic, chopped
salt and pepper to taste
1 ½ cups corn stock
2 tbsp. butter
2 cups fresh corn kernels
½ cup onions, chopped
2 cloves garlic, chopped
salt and pepper to taste
1 ½ cups corn stock
Melt butter in a saucepan over medium heat. Then add corn, onions, and garlic and season with salt and pepper. Cook, stirring frequently, until corn is tender. Remove from heat and pour mixture into a blender along with the cup corn stock. Blend until smooth. Then strain into a bowl or storage container. Use immediately or store in refrigerator up to three days.
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