Corny Oatmeal

We had corn on the cob last night. One cob each. They were pretty well gnawed but they still had some kernels on them, and I wondered if they’d make a good broth. Prep was nothing special: two leftover cobs with enough water to cover (just over a quart), along with a couple pinches of salt. Pressure cook on high for 45min.

The resulting broth was clear and straw colored, with a faint corn aroma and a mild corn flavor. One might even use the term delicate. The flavor would probably disappear if you threw the cobs in with a load of beef bones, but it would most likely add a new dimension to a plain chicken broth. Plus, I’m sure it would make the base for an interesting sauce. Meanwhile:

Setup: 1/3 cup of stone ground rolled oats, one cup of corn broth, two dinner teaspoons of potato flakes, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potatoes at the end.

Results: Very good. The plain broth was surprisingly foamy when heated, but the mild flavor carried over, and blended well with the flavor of the oatmeal itself.

Rating: *****

UPDATE: Be sure to drain your cobs afterwards. They will absorb up to 45g of water, each, and then drip it into the garbage can if you don’t.

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