I just finished canning Whole Kernel Corn and have dozens of corn cobs left. I am a recycler and savager and hate to waste anything if the item can be used again or re-purposed. I feed all our leftover food scraps to our livestock so nothing goes to waste from cooking.
Years ago I started picking up a few of the Martha Stewart books on cooking and entertaining, for cheap at yard sales and second-hand stores. In one of her books or magazines (I don’t remember which) she had a recipe for corn stock. And I must tell you, I was skeptical. I am not a huge fan of corn on the cob (I know, weird right?) so was not really excited about doing more with corn.
But with a little thought, I realized corn stock can be used as I would Chicken Stock, to flavor soups, stews, sauces, risotto, casseroles and many other dishes. We love hot soup on cold winter days, and I found homemade stock is really great added to my homemade Vegetable Soup or Sausage Corn Chowder.
Looking in the Ball Blue book, there are recipes for vegetable, beef, and chicken stock, but no mention of corn stock. I decided to follow the cooking times for vegetable stock which is a little longer processing time, just to be safe.