Corn Butter
This corn butter captures the pure flavor of summer corn in a smooth, creamy spread. Use it on biscuits, with grilled vegetables or eat it like pudding by the spoonful.
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.
Nutrition
Calories: 205kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 471mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 710IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.03mg