I love recipes like Corncob Stock because they turn food scraps into something delicious that you can’t easily buy. As I explain this week in my Twice as Tasty column for the Flathead Beacon, stock made from corncobs not only uses scraps but helps the cobs to break down faster in the compost.

I make this versatile stock from a large batch of Husk-Grilled Corn after I’ve stripped the kernels off of the cobs to freeze for year-round use in recipes like Corn Kernel Muffins with Sage. With the kernels set aside to eat and the cobs simmered into a flavorful stock, you’ve minimized waste and captured maximum flavor with little effort.

Learn more about homemade stocks and get the complete recipe for Corncob Stock in my column.

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Twice as Tasty

The recipe in this week’s column lists the other stock-flavoring vegetables in whole portions, but you can make the entire stock from scraps. As you cut the ends off of celery and stems from parsley leaves and as you top, tail and peel carrots and onions for other dishes, save those scraps in a zip-close freezer-safe bag until you have enough to replace those whole vegetables in the stock. You can use potato peels too, but I generally add unpeeled quarters so that when I strain the stock, I can fish them out and cube the soft, stock-infused flesh to fry for an easy, intensely flavored breakfast. Substitute scraps in the same way in recipes for Homemade Vegetable Stock and Homemade Shrimp Stock.

Once you have warm, freshly strained stock or frozen containers or cubes, there are endless uses for it. Use homemade stocks instead of water when steaming rice, quinoa, and other grains. Pour stock into the pan with soaked dried beans before you cook them and into a soup pot as an instant flavor base. Use homemade stocks in salad dressings to replace some or all of the oil. They’re a low-sodium replacement for any recipe that calls for store-bought stock or bouillon cubes or paste.

Here are just a few other recipes on the blog that taste particularly delicious with Corncob Stock. You can find more in the recipe index.

• Sunshine Risotto
• Corn and Potato Chowder
• Roasted Winter Vegetable “Grain” Bowls
• Mixed Vegetable Stir-Fry
• Warm Quinoa and Feta Salad

You can also learn more about making stocks from scraps in this blog post.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.