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1
Rinse the corn, then strip off the husks and silks.
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2
Discard any browned or blackened spots of silk and coarsely cut the remaining husks and silks into 2- to 3-inch pieces.
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3
Use a vegetable brush and running water to remove any remaining silks from the ears.
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4
Remove the kernels by cutting each cob in half, and then standing it on its flat end on a cutting board.
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5
Use a knife to slice the kernels off from top to bottom.
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6
Reserve the kernels for another use (freezing them if necessary).
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7
Cut the stripped cobs into 2- to 3-inch pieces and transfer them to a large stockpot.
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8
Cover with the husks and silks.
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9
Add the water and place the pot over medium-high heat.
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10
Bring to a boil, then reduce the heat to low to keep the liquid at a bare simmer; cover and cook undisturbed until very fragrant, about 1 hour.
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11
Strain the broth through a fine-mesh strainer into a large bowl, pressing on the solids to extract as much liquid as possible.
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12
Discard the husks, cobs, and silks.
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13
Strain again if needed to remove any remaining silks.
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14
The broth can be used right away; or let it cool to room temperature, then portion it into heavy-duty resealable plastic food storage bags or ice cube trays.
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15
Refrigerate for up to 3 days or freeze for up to 2 months.
