rabbit poo, corn cob litter, urine, and newspaper with bird poo--all good to compost. Have fun..greg

I live in Iowa......boy do they know corn here! Originally from New Jersey, my father's side was Dutch heritage, who knew all about saving all the bits and pieces that Iowans tossed to the pigs. Iowans don't know scrapple nor head cheese. Even the Dutch in Iowa, of which there are lots and lots, don't know that stuff. There's always more corn in the field and another hog out there eating it. What corn stock is really is the bits of corn left on the cob after you cut the kernels off for freezing, boiled up and cooked down. Won't work so well with the cobs left from eating the corn off the cob with your teeth, because people do a better job of removing the kernels. When I cut the corn off the cob I always run the back side of my knife down the cob to get the germ of the kernel out and into the dish with the corn. Not much left on that cob at all....and the resulting broth tasted strongly of cob. Suit yourself, I know someone who saves the skins when canning tomatoes to boil up for broth. I think I get better flavor from an additional ear of corn and one more tomato, and it's a better use of my time and energy. But I know that mid-westerners feel that way about scrapple, headcheese and my beloved Taylor's Pork Roll....eww throw those nasty bits away....have another pork chop!

A lot depends on variety. Stalks that produce 2 ears can have a decent second ear ready at the same time or more likely a few days to a week later. Same goes with harvest window. The yellow variety Incredible will usually have kernels go sour before they get hard so I've harvested from that variety for up to three weeks.

I've never done that, but I've made baked potatoes in the Nesco, as well as green beans with ham and various roasts from chicken to venison. I think I'd put the rack in the bottom, add some water, stack the corn on the rack and let it steam. How long depends on how you like your corn, I like mine just barely cooked. If you stack it really high you might have to rearrange so the ones in the middle are top/bottom. Good luck, I think it's a really good idea. Remember, the Nesco is really an oven, so if you can bake it in the oven, (400F for 30 minutes, BTW), you can bake it in the Nesco. I've also seen some recipes that call for steaming the corn while still in the husks. Cut off the tassels/tops, but leave enough husk to cover the ear of corn. Steam at 350F for 30 minutes, then let it cool slightly and husk it, or let everyone husk their own. This might be OK if the meal is outside, otherwise I think it's going to be cumbersome and messy.... Have fun! Annie