Corn Butter
This recipe is useful when corn is most abundant in the summer, but your eyes are bigger than your stomach. While fresh corn is prized for peak sweetness, corn butter is perfect for the ears that have sat around a few days and the sugar is starting to convert to starch. Executive Chef Brian Dodero from Aperitivo has a similar preparation called corn pudding and, truth be told, it is very similar to the chocolate and vanilla puddings many of us grew up with. Read about it in this issue’s Last Bite.
This has the taste of pure corn and the smooth creaminess of soft butter. Slather it over morning biscuits, or use it as a base for a plate of grilled summer vegetables for a little sweetness and a little creaminess. It’s also fine to eat it like pudding—by the spoonful. Add a couple pats of softened butter as it cools to make this a firmer mixture. The recipe is simple.
Corn Butter
Ingredients
- 4 ears fresh sweet corn, shucked, yellow is preferred over white, for the color
- ⅛ teaspoon kosher salt, or to taste
- 2 tablespoons butter, optional
Instructions
- Use a chef’s knife to cut the kernels from each ear into a large bowl. Scrape as much of the kernels from the cob.
- If you have a juicer, this will make the quickest work. Run the kernels through the juicer to extract all the corn juice. The amount of juice varies depending on the size of each ear, but it’s approximately 2 cups total, or 1/2 cup per ear. If you don’t have a juicer, blend the kernels in a blender or food processor on high for about 2 minutes. Fine-strain the puree to extract the juice.
- In a medium saucepan on medium heat, warm the juice whisking continuously. Continue whisking until the mixture begins to thicken, about 4 minutes. If you have a temperature probe, keep it below 190°F. Do not let it boil, or it will break. When the mixture has thickened, let it cook for about 30 seconds longer. Remove from the heat.
- Taste it, then add salt to adjust.
- This will thicken further as it cools down. If desired, add butter which will make it firmer like butter, or keep it as is and the consistency will be like pudding.
- Store in the fridge; it will keep for 3-5 days.
