Ugly Produce. Delivered.

Corn Cob Stock


Recipe and photo from Tasting Table!

Late summer brings an abundance of delicious, sweet corn and we want to help you get the most out of every ear of it! Enjoying grilled or roasted corn on the cob doesn't have to stop when you devour the corn. You can use the cob as an ingredient, too! Our friend, chef Joel Gamoran, recently appeared on our new podcast “Unwasted" and blew our minds with a great way to turn corn cobs into a delicious stock. It's the perfect base for soup and chowder, can be used to thin out sauces, and can even be used to cook rice or other grains.

Serves 8


  • 4 (2½ pounds) corn on the cob, husked*

  • 10 c water

  • 1 Tbsp black peppercorns, toasted

  • 1 Tbsp coriander seeds, toasted

  • 6 parsley stems

  • 2 celery stalks

  • 2 bay leaves

  • 1 garlic clove, smashed*

  • ½ yellow onion, halved and deeply charred*

    *Ingredient available to add to your Imperfect box


1. Shave the corn kernels off the cobs and add the cobs to a heavy-duty stock pot. In a blender, blend half of the corn kernels on high and add to the pot. Save the other half of the corn kernels for other uses.

2. Add the remaining ingredients to the pot and bring to a rolling boil over high heat. Once at a boil, lower the heat to a gentle simmer and cook for 2 hours. Strain the stock and allow it to completely cool. Store in the refrigerator for up to 1 week or freeze in small batches and thaw as needed.

Recipe Notes and Variations

  • Use the stock instead of water in your next batch of corn soup or corn chowder.

  • If you’re not going to use it right away, you can refrigerate it for a week or so or freeze it and save it for a rainy day.

  • We recommend keeping a reusable container in your freezer during corn season and chucking your cobs in there. Then when you want to make stock you’ll have the reserve that you need.