We’ve all been there: you’ve had your fill of buttery, glorious summer corn, and now you’re staring at a pile of naked cobs wondering what to do next. Compost? Chicken feed? Nope—around here, we turn them into liquid gold.
Corn Cob Simple Syrup is proof that the fun doesn’t stop when the kernels are gone. Simmer those cobs into a sweet, subtly corny nectar that’s ready to jazz up cocktails, drizzle over pancakes, or—if you’re feeling truly Midwestern—pour over ice cream and call it a day. It’s thrifty, it’s delicious, and it might just make you feel like a frontier homesteader with a killer bar cart.
Oh, and if life gets busy? Pop those cobs in the freezer for soup stock later. You’ll feel smug about it all winter long.
Popcorn Syrup
- Prep Time: 5 min
- Cook Time: 2 hrs
- Total Time: 0 hours
- Yield: Varies by number of cobs
Description
A sweet, subtly corny syrup perfect for cocktails, pancakes, or ice cream — and the best excuse not to toss those leftover cobs.
Ingredients
Leftover corn cobs (kernels removed)
White sugar
Water
Pinch of salt
Instructions
Step 1: Extract the Corn Flavor
Place corn cobs in a large pot.
Add enough water to cover them by at least 1 inch.
Bring to a boil over medium-high heat, then reduce to a gentle simmer.
Cover and cook for 2 hours, checking occasionally to ensure the cobs stay submerged.
Step 2: Measure and Sweeten
Remove and discard the cobs.
Measure the remaining corn-infused water (“corn juice”).
Add sugar at a 2:1 water-to-sugar ratio.
Example: 6 cups corn juice = 3 cups sugar.
Add a pinch of salt to enhance flavor.
Step 3: Reduce to Desired Consistency
Return pot to medium heat and bring mixture to a gentle boil, stirring to dissolve sugar.
Continue simmering until syrup reaches your preferred thickness:
Light syrup: Ideal for cocktails and beverages.
Thicker syrup: Perfect for drizzling over pancakes, waffles, or ice cream.
Step 4: Store or Freeze
Let syrup cool completely before transferring to a clean, airtight jar.
Store in the refrigerator for up to 2 weeks.
No time to make syrup? Freeze the leftover cobs for future vegetable or chicken stock — they add incredible depth of flavor.
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