By Christina Masters, The Rowdy Chowgirl
Save husks, silks, and cobs from 4-6 ears of corn. Discard any browned husks and silks. Cut cobs in half, and put everything into a large stock pot. Cover with water: approximately 8 cups. Bring to a boil, then reduce heat and simmer gently for about an hour and a half, or until broth is pale yellow and tastes like corn.
Remove from heat, let cool slightly, then strain through a colander into a large bowl. Press solids to remove as much broth as possible. Pour broth through a finer strainer to remove any last bits. You will have about 5-6 cups of broth, which can be refrigerated for a few days or frozen for a few months.
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