Corn Stock

from ButterYum

makes 1.5 to 2 quarts

Ingredients

• 12 corn cobs, kernels removed

• 3 quarts cold water

• pinch salt

Directions

Instant Pot:

1. Place cobs in instant pot, breaking in half to fit if necessary.

2. Cover with water and add salt.

3. Cook on high pressure for 90 minutes.

4. Strain and store in the fridge for up to 5 days, or freeze for longer storage.

Stovetop:

1. In an 8-quart or larger stockpot, place cobs, water, and salt.

2. Bring to a boil, then reduce heat to a simmer and cook for 2 hours.

3. Strain and store in the fridge for up to 5 days, or freeze for longer storage.

Slow Cooker:

1. In an 8-quart slow cooker, add cobs, water, and salt.

2. Cook on high for 4 hours or low for 8 hours.

3. Strain and store in the fridge for up to 5 days, or freeze for longer storage.