After you enjoy the corn, make stock from the cobs (photo courtesy I Love Corn).
 It’s easy to turn corn cobs into corn stock (photo courtesy Local Kitchen Blog).
Who knew: You can make stock out of your corn cobs instead of immediately throwing them away.
When simmered in a pot of water, corn cobs create a broth that can be used as a base for corn chowder, clam chowder or any vegetable soup.
Or, you can reduce it a bit and add salt and pepper and some optional fresh herbs to make a tasty broth—not bone broth, but cob broth.
The usual method is to first remove the kernels from the cob with a knife.
But we’ve been known to repurpose the cobs after eating corn on the cob. It’s all in the family.
It doesn’t matter whether the corn kernels on the cob are raw or cooked.
Simply cover the cobs with water, bring to a boil and simmer 45 minutes. Don’t add seasonings just `yet: stock should be unseasoned, until you turn it into broth or another soup or a poaching liquid.
Here’s a complete recipe for corn cob stock from Local Kitchen Blog.
STOCK & BROTH: THE DIFFERENCE
The difference between a stock and a broth is the seasoning.
Stock is not seasoned; it is an unfinished product that is an ingredient in another dish. For example, stock is used to make gravy (beef stock is use used for au jus), marinades, risotto, sauces and other soups.
So, if you’re using stock, you’ll need to add salt to your desired level. Broth already contains salt.
Broth is a thin soup is made from a clear stock foundation. The terms bouillon and broth are used interchangeably.
However, a bouillon is always served plain (with an optional garnish), whereas broth can be made more substantive with the addition of a grain (corn, barley, rice) and vegetables.
Here are the related types of soups, including consommé and velouté.
USES FOR RAW CORN KERNELS
Fresh summer corn is so sweet and tender, you can eat it from the cob without cooking.
If you want to cut the raw kernels off the cob, here are some ways to use them:
Corn bread (recipe) or corn muffins
Corn chowder (recipe)
Corn ice cream (delicious—here’s a recipe)
Corn salad with red onion, bell pepper, cucumbers, optional chiles; or this recipe with edamame
Corn salsa (recipe)
Garnish for dinner plates
Savory pancakes (recipe)
Stuffed marinated or grilled mushroom caps
Tex-Mex garnish (e.g., to top taco shells)
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