CHEF'S NOTE: When I make dishes involving fresh corn, I like to use the leftover cobs to make a light, summery vegetarian broth that can be used in myriad ways. I cook with it in place of water to intensify the corn flavor of grits or polenta, as the base of a soup, or in a vegetable sauté. Don’t worry about measuring or peeling anything; if you are already prepping vegetables, just add them and allow the flavors to develop while you do other things in the kitchen.
INSTRUCTIONS: Put all the ingredients into a large pot and cover with 10 cups of water. Bring just to a boil over high heat, then reduce to a simmer. Cook until the broth is flavorful, at least 1 hour. Pour through a fine-mesh sieve, then chill or freeze for later use.