Homemade Corn Cob Broth

Ingredients:

• 5 boiled ears of corn
• 1 teaspoon of salt
• 10 black or white peppercorns
• 2 cloves of garlic, smashed
• 1 bay leaf
• 1 medium onion, peeled and cut in half
• 8 tbsp of water

Preparation:

1. In a large saucepan, remove the "milk" and remaining kernels: using a knife, scrape the corn kernels off the cob until all are removed, then scrape the "milk" off the cob; reserve the corn for the next time. recipe, corn husks are also used for cooking dishes.
2. Add salt, peppercorns, garlic, bay leaf, and onion; cover with water. Bring to a boil, then reduce heat to medium and simmer for 20 minutes.
3. Strain the broth through a fine sieve or cheesecloth. Let it cool completely. Now the broth is ready to use as a base for soup, goulash, or sauce.
4. Pour into sterilized glass jars with airtight lids. Store in the refrigerator for up to 1 week or in the freezer for up to 2 months.
   Exit: 6 tbsp.