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Corn + Parmesan Broth
Corn + Parmesan Broth with Pasta

When you cut the kernels off of a corn cob (like maybe for this summer shrimp pasta), what do you do with the cobs?  Most likely you throw them away, or perhaps you’re a good citizen and compost them.  But either way, it’s a shame to toss them because they still hold a ton of flavor!  You can simmer the corn cobs by themselves, or you can take it to the next level with parmesan rinds and aromatics.  If you’re not in the regular habit of buying blocks of parmesan, many stores now sell the rinds (at a reduced per pound price).  You might even get lucky and get some for free if you ask behind the deli counter.  If you have leftover parmesan rinds but you’re not ready to make broth yet, wrap and freeze them until you’re ready!

This broth makes a great base for soups and chowders, adds depth to grits or grains (use in place of water), or can elevate a simple pasta dish (as pictured).  I like to freeze some of the broth in ice cube trays, then move the cubes to a freezer safe bag; this allows me to add anywhere from a few tablespoons to a few cups of the broth to dishes without having to thaw it out all at once.

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