Corn cob is a highly consumed snack all around the world! It is used in salads, vegetables, and as raw corn. While shopping for a china corn cob, or any other one, after prepping cob, everyone asks, “shall we compost cob?” in fact, it’s usually thrown in the bin, but do you know cob can be used in many great ways?

Once you’ve got the corn home, always store it at room temperature. If you’re willing to keep it for longer-term, don’t let the corn dry, instead wrap the cobs tightly in a plastic bag and refrigerate them for up to 3 days.

To store for a more extended period, blanch the corn right after you purchase it, then freeze it. Anyways, this was just a tip I shared from my experience as a daily home cook, but now I am going to share the proper amazing uses of corb cob.

The Best Uses of Corn Cobs


Corn cobs have a lot of sweet corn flavor and make an outstanding stock. They also contain thickeners – cornstarch -that brings batter to your final dish; otherwise, corn stock will never be easier to make.

Place cobs in a large pot, cover with cold water, bring to boil, reduce the heat and simmer for an hour or so. Strain and you’re done! If you don’t have enough cobs, then use about three cobs per quart of water. Freeze until you need it for boiling or cooking. And, if there’s no urgency of using stock, then freeze it until you need it.

Some cooks use the whole corn, including husks, cobs, and all. The husks help add a slightly woody flavor to the broth, and it deepens the flavor by roasting or grilling cobs and husks first. This brings caramelization, add sweetness, and a bit of warm caramel flavor to corn stock.


The quick way of adding a sweet corn flavor, throwing a corn cob into poaching fluid for chicken or fish. You can likewise add cobs to bubbling water for whitening vegetables like potatoes and greens.

Use them for Grilling & smoking

Completely dry the cobs out in a low broiler, then, at that point, use them as a trade for wood chips, in blend with charcoal for BBQ, or to smoke meats. They’ll give a sweet, smoky flavor to your food.


You can also use dried-out corn cobs as pot scrubbers. The unpleasant surface can help slice through stuck-on food and oil, and you can compost it a while later!

Quick Corn Uses

  • Soups: We all love corn soups! So corn stock is best to use for soups.
  • Grains: It makes a sweet fluid for bubbling grains, everything being equal. It’s particularly incredible for polenta or cornmeal to intensify their cliché goodness.
  • Jam: Corn stock can undoubtedly be transformed into jam by stewing it with powdered gelatin and sugar.
  • Risotto: The majority of chefs who use corn stock are Risotto. It makes the best substitute in Risotto for cream, as the sweet flavor and viscosity of stock itself bring a buttery taste and quality that makes it taste yummy.

This trick works best in corn and tomato Risotto in summers, substituting chicken broth with corn stock.

Leave a Reply