Prep 15 mins
Cook 45 mins
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.
- 5 large corn husks
- 5 large corn cobs
- 5 cups cold water (1.2kg)
- Preheat oven to 175 degrees C or 350°F.
- Shuck the corn, reserving the husks.
- Scatter the husks on a baking sheet. Top with an inverted cooling rack.
- Bake until golden brown, about 15 minutes.
- Cut the kernels from the cobs; reserve the corn kernels for some other use.
- Place the corncobs and toasted husks, BUT NOT THE KERNELS, in a 6-quart or larger pressure cooker. Add the water.
- Secure 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.).
- Remove from heat, allow pressure to reduce naturally.
- Strain through a sieve lined with 1 layer of cheesecloth.
- Stock may be used warm or cold. Keeps for 5 days in the refrigerator or up to 6 months when frozen.