Entered for safe-keeping, adapted from Nathan Myhrvold & Maxime Bilet's "Modernist Cuisine at Home", used for making Polenta or fresh corn tamales or even cornbread. This uses only the husks and cobs, not the corn kernels. I estimate that a 6-quart pressure cooker would be large enough for this recipe.
My Private Note
Units: US | Metric
- 5 large corn husks
- 5 large corn cobs
- 5 cups cold water (1.2kg)
- 1Preheat oven to 175 degrees C or 350°F.
- 2Shuck the corn, reserving the husks.
- 3Scatter the husks on a baking sheet. Top with an inverted cooling rack.
- 4Bake until golden brown, about 15 minutes.
- 5Cut the kernels from the cobs; reserve the corn kernels for some other use.
- 6Place the corncobs and toasted husks, BUT NOT THE KERNELS, in a 6-quart or larger pressure cooker. Add the water.
- 7Secure the lid and pressure-cook at 1-bar (low pressure) for 30 minutes (start timing when full pressure is reached). (If your stove runs hot, and it is difficult to maintain only 1 bar of pressure, either stack another burner grate or use a heat diffuser.).
- 8Remove from heat, allow pressure to reduce naturally.
- 9Strain through a sieve lined with 1 layer of cheesecloth.
- 10Stock may be used warm or cold. Keeps for 5 days in the refrigerator or up to 6 months when frozen.
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Nutritional Facts for Toasted Corn Stock - Pressure Cooker
Serving Size: 1 (1190 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 10.9 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g
The following items or measurements are not included: