corn husk broth/stock?
corn husk broth was mentioned in the Flavor Bible (which i was introduced to here on Rouxbe, thank you very much!) and was curious if any body here is familiar with or has even made it before?
i'm assuming that you would slowly sweat the sliced husks with chopped onions, a small amount of water and salt like you would when prepping a mirepoix for stock? i've only just begun making my own vegetable stock from scrap vegetable bits that i save in a ziplock bag in the freezer through trial-and-error, so i'm rather intrigued by the idea of using a part of the corn that's inedible to make sublime stock...or at least i recall the chef (Vitaly Paley) stating that it was pure yummm! had to return the book to the library so don't have it with me to reference the exact quote but he did mention that the list of ingredients was husk, onion, salt and water. very simple.
any and all recommendations or suggestions regarding proportions and the best technique for extracting the "corniest" flavor would be greatly appreciated.