Corn stock also keeps the dish vegetarian-friendly compared to beef, chicken, or ham, which you might be tempted to use for grits. ... black pepper, and some cheese to the corn stock in the pot.

Preparation 1. In a small bowl, combine the shrimp and paprika, tossing until evenly coated. 2. Turn the Instant Pot on to the sauté function on high and add one tablespoon of butter to the pot.

Heat about 2 inches of water to a large pot with a tight fitting lid. Add corn, and steam until fork tender. Transfer to the ...

Bring corn cobs and 18 cups water to a boil in a large pot over high; reduce heat to medium, and simmer until stock has a light and sweet corn flavor, about 1 hour and 30 minutes.

Get out a slow cooker, stockpot, or Dutch oven, then add water and corncobs. A good ratio is twice as many cups of water as the number of cobs—so for example, if you have 5 cobs, add 10 cups of ...

Making corn cob stock is as simple or as complex as you would like it to be. ... Add all ingredients to a pot. 2. Bring ingredients up a boil, then simmer for 30 minutes. 3.

Remove and discard the corn cobs from the pan. Add the potatoes and continue cooking for 10 minutes, or until the potatoes are tender when pierced with a knife. 8.

In a pot, combine the corn cobs, whole garlic cloves, onion wedges, coriander seeds, bay leaf, 1 teaspoon of salt and 2 quarts of water. Bring to a boil and simmer briskly until the liquid is ...

6 cups fresh corn kernels, cut from 6 to 7 large ears fresh corn; 4 cups corn stock, vegetable stock or chicken stock or water, see corn stock recipe below; 2 ½ cups milk; ½ cup heavy cream; The ...

Preparation 1. Heat bacon in a large pot or Dutch oven over medium-high heat. Cook, flipping occasionally, until bacon is crisp and golden, 8 to 10 minutes.