CORN STOCK

MAKES ABOUT 2 CUPS

HERE’S A WAY TO EXTRACT every luscious drop from an ear of corn. There’s still a lot of flavor left in the cobs once the kernels are sliced off. This stock is not a soup in itself; it’s a soup base, or a component to other dishes. Cook the stock only for about 20 minutes, because after that, you start to lose the flavor benefits.

3 corncobs, kernels reserved for another use

1 leek (white part), halved lengthwise

1 stalk lemongrass, halved

3 thin slices fresh ginger

1 clove garlic, sliced

Salt

Cut the corncobs into pieces. Combine the cobs, leeks, lemongrass, ginger, garlic, and 3 cups water in a medium saucepan. Simmer for about 20 minutes, stir in salt, then strain. Corn Stock keeps, covered in the refrigerator, for up to 5 days, or frozen for about 3 months.