How to Make Corn Stock - Recipe for Summer -in-a-Pan

Don't you love one pot meals? My dishwasher does. And by dishwasher I mean my husband.

Actually, we both do dishes and are greatly aided by our Fisher & Paykel dish drawers (perfect dishwasher for our small family of two, it's divided into two separate units.) Any way you slice it, dishes are a drag. So, it's always great to find another recipe for a whole meal in one pot or one pan, yes?

Our Spelt-Corn Sauté with heirloom cherry tomatoes, scallion, poblanos.


Spelt is an old grain, think of wheat's great, great, great grandpa. It grows without needing as much chemical intervention and is slightly less productive than modern wheat varieties. It's great for fiber, phosphorus, manganese, protein and iron. It has a nutty chewy texture that plays well against the sweet pop of the corn kernels. Here, I soaked the spelt in water overnight and cooked it in sweet corn stock.


Making Use of Summer Abundance

We had fun helping folks come up with ways to reduce food waste in Jenni Fields' "Four Pounds" food waste challenge. One thing I like to do is to approach vegetables with the same reverence usually reserved for meats. "Itadakimasu" is a Japanese way of giving thanks for the sacrifice that went into one's meal. Why not respect our produce and the resources that went into it, too?

For me, Summer in New England will forever be associated with heirloom tomatoes and some of the best corn on the cob I've ever had. This coming from a Maryland girl where we reveled in Silver Queen and Butter & Sugar corn varieties is kind of a big deal, but there you have it. I'm firmly in the local is better camp here. In fact, one of the reasons Summer corn tastes so good here is that we get it at the farmers' markets the morning it was picked. Did you know that the sugars in the corn begin to turn to starch within minutes of it being picked? More than a quarter of the sugars turn to starch in the first day it's picked. So, buy your corn from the Farmers' Market near you and use it that day. If you cannot use it right away keep in a paper bag on the counter not in the fridge as cool temps speed up that starch conversion.

You could zip the kernels off the cobs and make corn stock. Blanch and freeze the kernels. (I always say I'm going to do this each summer but never seem to be able to resist eating this corn right away!)

Recipe: Summer Corn, Heirloom Tomato, Spelt - One Pot Meal


  • 4 ears of corn
  • half a poblano pepper
  • 1 C spelt soaked the night before if possible
  • 2-3 scallions
  • Bacon (crisply cooked, completely optional)
  • Corn stock (see below)
  • ~1 C heirloom cherry tomatoes halved


Directions for corn stock:

  1. Cut the corn kernels off the cobs. The easiest way to do this is to place the cob of husked corn upright in a large bowl and use a sharp knife to separate kernels from cobs, reserve cobs.

    Tip: place a square of damp paper towel under the bowl to keep it from sliding. 

  2. Save the cobs and place in large saucepan, cover with water.

  3. Add 1-3 dried bay leaves, a pinch of peppercorns
  4. Bring to boil then reduce heat to strong simmer for about 20 minutes. 

    Corn cob stock on the boil.
  5. Cool, strain, and use or label & freeze.

Assembling the One-Pot Dinner

You can vary this according to what you have on hand. Here's how I made mine the other night. Tonight, I'm making a version including chicken, some leftover rice, and some black barley. See Ingredients above.

Putting it together:

  1. Cook the spelt in the corn stock and add water as needed.
  2. Drain into bowl, reserve.
  3. Wipe out the saucepan, add duck fat or light oil to lightly coat.
  4. Sauté poblano, wilt whites of onion, add corn.
  5. Add cooked spelt.
  6. Add chopped cilantro, and halved cherry tomatoes
  7. Sprinkle with crumbled bacon (if using)
  8. In the final moments, add a handful of spinach leaves. (Love the Olivia's Organic Baby Spinach).
I also added a bit of powdered ancho, some cayenne and a few generous grinds of black pepper.

Other Corn Inspiration