Corn Stock

• 4 ears yellow, white, or bicolored corn
• Kosher salt, if using for a savory recipe

Remove the corn kernels from the cobs. Reserve the kernels for another use. Put the corncobs into a large pot, add 3 quarts (2.8 L) water, and bring to a boil over high heat. Cook, uncovered, for 30 to 45 minutes, or until white foams begins to rise to the top.

Remove from the heat, pull out and discard the corncobs, and strain the stock through a fine-mesh sieve. Season with salt if no