One of my favorite food researchers and writers, David McCann, wrote an article a few years ago for www.allrecipes.com on corn cobs that was so compelling that I saved it. “The Unexpected Use for Corn Cobs…” His key theme was “…don’t toss them, they’re so useful.” Since corn-on-the-cob season will be here before we know it, I thought you might find his information interesting as well.

After lots of research, Mr. McCann found, first of all, that corn cob makes terrific stock and that there are loads of simple "recipes" using it. They old-timey cookbooks he read suggested breaking up the cobs, adding only enough water to cover, and simmering. That was it — no times, no seasonings, just water and cobs.

He tried it and discovered that after simmering for about 15 minutes, the stock had a definite corn flavor, but not as strong as he’d hoped for. So he put a lid on the pot and let the cobs simmer for a full half-hour, and that was all it took. This cloudy, corn-infused liquid had just the punch he was after.

According to Mr. McCann, adding salt and pepper and other flavorings is definitely a step you can take, but he suggests you don’t since you’ll likely add this stock to other dishes. He says you won’t go wrong by keeping it simple.

I did a little research on my own and found that this liquid let behind in the cob after the kernels are removed, is called “corn milk.” It’s sweet, flavorful, vitamin-loaded, and as he says, can do a lot a variety of dishes.

Speaking of the other dishes, you might be wondering exactly what you can do with a concentrated corn stock. Here are just a few things he tried:

• Use it as some or all of the liquid in your favorite corn chowder recipe, or really any soup with a large corn component.
• Add a healthy splash to your next pan of succotash.
• Use it to moisten a corn and black bean filling for tacos, burritos, or enchiladas.
• Add some to deglaze the pan you used to saute or roast corn.
• Adding it to a vegetable-forward smoothie provides a surprising shot of sweetness.
• Replace a very small amount of the liquid called for in cornbread, corn cakes, corn fritters, or corn muffins.
• Mix a bit into softened butter with fresh herbs for a special spread to go with any of the above baked goods.
• Replace a bit of the liquid needed in your corn pudding.

Anyplace where a little liquid is needed, and a good corn flavor would be appreciated, try adding this stock. It really ups the corn taste and makes its presence known. And then, of course, you can compost the cobs.