Sweet Corn Broth/Stock

One of my favorite items to make is sweet corn broth, primarily because it's easy and uses the cobs once the kernels are removed. I'll keep a bag in the freezer that I will keep adding cobs to during the season. Then, once I get a few cobs saved, I'll make a large batch of broth to freeze.

My ratio for broth is usually 1 cup of water for 1 cob. I like to make it in 8 cup batches and toss in onions, garlic, thyme, salt and pepper. This is also another recipe for broth that's a bit more involved but also delicious.

Once you have the broth, use it in soups or risottos. I also love to make fresh polenta and use the sweet corn broth with the fresh corn- it's such a powerful corn flavor!

Freezing

For keeping the kernels past the summer months, I freeze. I've tried a few different methods including just sticking the corn in on the cob. However, the best method to ensure solid flavor and texture is to blanch the sweet corn, drop it in an ice bath, remove the kernels, then freeze it. For a more thorough how-to, The Kitchn has you covered.

Canning

Finally, canning sweet corn. Sweet corn is very low on acidity which means it's best to use a pressure canner to can the corn. I don't own a pressure cooker so I find ways to can sweet corn that are a bit higher in acidity (primarily making this tomato sweet corn salsa).

Of course, there are ways to can sweet corn. This is the method for pressure canning or you can also make a sweet corn relish that can be canned. There's a few different versions but this version is solid, Mexican version, and traditional version can get you started.