This sweet, golden broth can be used to add flavor to soups, risotto, or any recipe calling for vegetable stock.
1 teaspoon peppercorns
1 stem fresh parsley
2 stems fresh thyme
1 bay leaf
1. Put corncobs, peppercorns, parsley, thyme, bay leaf, and 8 cups cold water in a large pot and bring to a boil over high heat. Reduce heat to medium and simmer for 1 1⁄2 hours. Strain, discard solids, and refrigerate or freeze until ready to use.