Corn broth is a light, naturally sweet, and aromatic broth made from corn cobs and fresh vegetables. It’s one of the best examples of turning humble kitchen scraps into a delicious base for countless recipes. When simmered gently, stripped corn cobs release their natural starches and sweetness, producing a golden broth with a subtle, earthy depth.
This broth is perfect for summer, when fresh corn is abundant, but it can also be made year-round if you save corn cobs in the freezer. Corn broth pairs beautifully with soups, chowders, risottos, and even ramen-style noodle bowls, lending a unique sweetness that no other broth can replicate. It’s naturally vegetarian and can easily be made vegan, making it a versatile addition to any kitchen.
Ingredients
- 6–8 fresh corn cobs (kernels removed and reserved for another use)
- 1 tablespoon olive oil or butter
- 1 medium onion, roughly chopped
- 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 3 garlic cloves, smashed
- 1 bay leaf
- 6–8 whole black peppercorns
- A few sprigs of fresh thyme (or 1 teaspoon dried thyme)
- A handful of fresh parsley stems
- 10 cups cold water
- Salt to taste (optional, season later depending on use)
Optional extras for flavor variation:
- 1 small piece of kombu (for umami)
- 1 fresh chili (for a spicy kick)
- ½ teaspoon turmeric (for color and warmth)
Instructions
- Prepare the cobs
After cutting the kernels off fresh corn, save the stripped cobs. Rinse them lightly under water to remove any dirt or debris. - Sauté aromatics
In a large stockpot, heat the olive oil or butter over medium heat. Add the onion, carrots, celery, and garlic. Cook for 5–7 minutes until softened and lightly golden. This adds depth and sweetness to the broth. - Add cobs and herbs
Place the corn cobs into the pot along with the bay leaf, peppercorns, thyme, and parsley stems. Pour in 10 cups of cold water. Stir gently to combine. - Bring to a simmer
Slowly bring the pot to a gentle simmer over medium heat. Once simmering, reduce the heat to low. Avoid boiling, which can make the broth cloudy. - Simmer gently
Let the broth cook uncovered for 45 minutes to 1 hour. During this time, the corn cobs will release their sweetness into the liquid, and the vegetables will deepen the flavor. Stir occasionally, and skim off any foam if needed. - Strain the broth
After simmering, remove the cobs with tongs. Pour the broth through a fine-mesh sieve or cheesecloth-lined colander into another pot or bowl. Discard solids. - Cool and store
Let the broth cool to room temperature. Store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.
Tips for the Best Corn Broth
- Use fresh cobs: The fresher the corn, the sweeter and more flavorful the broth.
- Freeze for later: If you don’t have enough cobs at once, freeze them until you have a batch to make broth.
- Roast for depth: Roasting the cobs and vegetables before simmering creates a smokier, richer broth.
- Keep it mild: Corn broth has a delicate flavor, so avoid adding overpowering ingredients like broccoli or strong herbs.
