RecipeMuncher

I know. It’s just a corn cob. No kernels. Doesn’t look like much. But I promise you if you make this stock your eyebrows will disappear into your hairline and you will be magically transported to a gentle place where soft breezes bring the tantalizing aroma of a corn field on a warm summer’s day to your nostrils. Or something very close. It’s for this very reason that I save and freeze corn cobs. As should you. Not for too long though. Do it now while corn is in season (...)