---
author: Jason Farmer
source: https://youtube.com/watch?v=ijRavDLwMlY&is=jITm9V2fysPHVaQ6
video: https://www.youtube.com/watch?v=ijRavDLwMlY
hero: https://i.ytimg.com/vi/ijRavDLwMlY/maxresdefault.jpg
tags: [soup]
---

# Corn Cob Stock (Liquid Gold)

## Pressure Cooker Method

1. Add (6)[cobs of corn], (946g)[water], and (a pinch)[salt] to a pressure cooker.
2. Cook on high pressure for 30 minutes.
3. Once pressure has released, remove the lid.
4. Strain the stock through a fine mesh strainer.
5. Transfer to a storage container and let cool completely.

## Stovetop Method

6. Add (6)[cobs of corn], (1.42kg)[water], and (a pinch)[salt] to a pot.
7. Simmer for 90 minutes.
8. Strain through a fine mesh strainer.

## Storage

Store corn stock in the fridge for up to 3 days, or freeze for up to 6 months.