Would simmering a corncob with the corn cut off in a soup add more corn flavor, or absorb/suck in/steal flavor?

It seems like a good idea, but will there be unintended consequences? It's a pork and green chile stew, so not corn forward like a chowder which would be a no brainer. I'm worried it might act as a huge sponge and suck up all the salt and porky flavor without adding much discernible flavor.

submitted by /u/punpun_88
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