Corn Broth

Directions

1. 1
   Rinse the corn, then strip off the husks and silks.
2. 2
   Discard any browned or blackened spots of silk and coarsely cut the remaining husks and silks into 2- to 3-inch pieces.
3. 3
   Use a vegetable brush and running water to remove any remaining silks from the ears.
4. 4
   Remove the kernels by cutting each cob in half, and then standing it on its flat end on a cutting board.
5. 5
   Use a knife to slice the kernels off from top to bottom.
6. 6
   Reserve the kernels for another use (freezing them if necessary).
7. 7
   Cut the stripped cobs into 2- to 3-inch pieces and transfer them to a large stockpot.
8. 8
   Cover with the husks and silks.
9. 9
   Add the water and place the pot over medium-high heat.
10. 10
    Bring to a boil, then reduce the heat to low to keep the liquid at a bare simmer; cover and cook undisturbed until very fragrant, about 1 hour.
11. 11
    Strain the broth through a fine-mesh strainer into a large bowl, pressing on the solids to extract as much liquid as possible.
12. 12
    Discard the husks, cobs, and silks.
13. 13
    Strain again if needed to remove any remaining silks.
14. 14
    The broth can be used right away; or let it cool to room temperature, then portion it into heavy-duty resealable plastic food storage bags or ice cube trays.
15. 15
    Refrigerate for up to 3 days or freeze for up to 2 months.