Quick Corn Silk and Chicken Broth

Name: Quick Corn Silk and Chicken Broth
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1¼ lb (570 g) boneless, skinless chicken breast, whole, patted dry; 4 count (280 g) corn cobs, from fresh corn, cut into 2-inch (5 cm) pieces; ½ cup (15 g) fresh corn silk, loosely packed, rinsed gently; ½ medium (100 g) yellow onion, halved, skin left on; 6 cups (1420 ml) water; 4 sprigs (8 g) fresh epazote, whole sprigs; to taste kosher salt; to taste freshly ground black pepper; 1 count (45 g) fresh lime, halved, for squeezing

From the MyKitchenBank Kitchen

A delicate, aromatic Mexican broth made by gently simmering fresh corn cobs and silk with chicken breast, onion, and epazote. The corn cobs infuse the broth with subtle sweetness while the silk adds a whisper of corn flavor. Finished with fresh lime juice, this light broth is ready in 30 minutes and works beautifully as a light soup, a base for pozole, or a cooking liquid for grains.

Prep: 10 min
Cook: 25 min
Total: 35 min
Makes: 4 cups (950 ml) broth, plus shredded chicken

Save to My Kitchen Jump to recipe

Steps

Before you start

Shuck 4 ears of fresh corn, reserving both the cobs and the silks
Have all ingredients measured and nearby; this broth cooks quickly
Squeeze your lime just before finishing the broth to preserve its brightness

1
Build the base
- Pour 6 cups (1420 ml) of water into an 8-quart pot and bring to a rolling boil over high heat.
- Once boiling, add the whole chicken breast, corn cob pieces, onion halves (skin on), and epazote sprigs.
- Return to a boil, then immediately reduce heat to medium-low.
+ Show details− Hide details
Ready when: water reaches a rolling boil
Tip: Keep the chicken whole so it stays juicy and releases minimal impurities into the broth.
2
Simmer gentlyOven 165°F / 75°C
- Reduce heat to medium-low so the broth simmers gently with just a few small bubbles breaking the surface.
- Simmer uncovered for 18 minutes.
- The chicken should be cooked through (internal temp 165°F / 74°C), and the broth will begin to smell sweetly of corn.
+ Show details− Hide details
Ready when: chicken reaches 165°F (74°C) internal temperature; broth smells sweet and corn-forward
Tip: A gentle simmer extracts clean flavor from the corn without clouding the broth with excess impurities.
3
Add corn silk
- Stir in the rinsed corn silk, distributing it evenly throughout the broth.
- Continue simmering for 4 more minutes.
- The silk will soften and release its delicate corn essence.
+ Show details− Hide details
Ready when: corn silk is soft and translucent; broth is fragrant
Tip: Add the silk toward the end so its delicate flavor doesn't become muted by long cooking.
4
Remove solids and shred chicken
- Using a fine-mesh strainer or slotted spoon, remove the chicken breast, corn cob pieces, onion halves, epazote sprigs, and corn silk.
- Discard the cobs, onion skin, and epazote.
- Set the shredded chicken aside on a cutting board.
- Shred the chicken by hand or with two forks into bite-sized pieces.
+ Show details− Hide details
Ready when: chicken is easily shredded and fully cooked
Tip: Shred the chicken while it's still warm for easier handling.
5
Season and finish
- Taste the broth and add kosher salt and freshly ground black pepper to taste.
- Squeeze the fresh lime juice into the broth just before serving, stirring to combine.
- Add the shredded chicken back to the broth if serving as a light soup, or reserve it separately for other uses.
+ Show details− Hide details
Ready when: broth tastes balanced with salt, pepper, and bright lime
Tip: Add lime just before serving so its brightness isn't lost to heat and time.

Good to know

Tips

This broth freezes beautifully; make a double batch and freeze in ice cube trays for an easy addition to soups, grains, and braises.
Use only fresh corn cobs and silk from recently shucked ears; frozen or canned corn does not yield the same delicate flavor.
For a richer broth, leave the onion skin on (as called for) to add subtle color and depth; the skin slides off easily during straining.
Serve the broth hot as a light first course, or use it as a cooking liquid for rice, farro, or other grains. You can also stir the shredded chicken back in for a quick light soup.

Storage & reheating

Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. The broth will thicken slightly when chilled due to chicken collagen; add a splash of water if desired when reheating.

Substitutions

fresh epazote → 4 sprigs of fresh cilantro plus a small pinch of cumin. Cilantro provides herbaceous brightness, but epazote's peppery, slightly mineral notes are unique; if unavailable, use cilantro as a close alternative.
fresh corn silk → an additional corn cob, cut into smaller pieces. If fresh corn silk is unavailable, use an extra cob; you'll get more corn flavor but less delicate texture.
boneless, skinless chicken breast → 1 lb (450 g) boneless, skinless chicken thighs. Thighs will create a slightly richer broth; reduce cooking time by 2–3 minutes since they are smaller.
fresh lime → 1 tablespoon (15 ml) fresh lemon juice. Lemon provides acidity and brightness but lacks the particular floral quality of lime; use slightly less as lemon is more acidic.