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.