*When you cut the kernels off summer corn, don't throw out the stripped cobs; make corn stock instead. Toss six cobs into a pot with a couple of chopped onions, carrots, and celery stalks and a handful of parsley or basil stems. Cover with water. Simmer about 1 hour or until stock tastes pleasantly corny; strain. It's a great base for corn risotto, clam chowder, and tortilla or vegetable soup. (Source: BON APPETIT & kaboom wallpaper photo)
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