We have reached August and, hopefully, we are enjoying all that comes with summer (except maybe the extreme heat), this includes barbeques, vacations, porch cocktails and more. For many, corn on the cob is the quintessential summer side dish. Since it is one of the favorites of the season, our latest post for sweet and creamy Corn Butter will allow you to incorporate a bit of summer into a wide range of dishes!
When Allons-Ea!t began, we featured a recipe for Corn Milk, which takes the kernels, strips them from their cobs, blitzes them in a food processor and then strains and reduces them down to a rich and creamy liquid. This reduction allows you to incorporate the flavor of sweet summer corn into many recipes. We have made Corn and Ricotta Crostini, Dairy-Free Carbonara Sauce and even folded some into a Corn Milk Ice Cream, the possibilities are endless. Corn Milk is a great addition to anyone’s creative cooking agenda!
Flash-forward to last summer, when this Corn Butter recipe was featured as a part of Food52’s Genius Recipes. It is really the next step in the evolution of Corn Milk!
The preparation process is exactly the same until it is time to cook the corn juice. Instead of reducing the liquid for a couple minutes to yield a creamy “milk”, let the process continue for several minutes longer, while whisking constantly, until the starches in the corn thicken the liquid into a spreadable texture that is reminiscent of pumpkin or apple butter, except loaded with the essence of summer.
Food52 mentions that you shouldn’t use freshly picked corn for this recipe. It would be wise to let your ears of corn sit for a few days, allowing some of the sugars to convert to starch. This will greatly enhance the thickening power of the corn juice as you cook it down.
In its natural state, Corn Butter is technically a one ingredient wonder. We highly recommend that you try the Corn Butter without any additions, you will not regret the summery flavor! After that, feel free to add a few pinches of salt and a couple pats of butter to improve it just a tad. I mean, you can’t go wrong additional with salt and butter, right?
Kyle schmeared his first batch of Corn Butter on some Zucchini Bread, creating the ultimate summer snack bread. Then it was used in place of butter on corn on the cob. This one may seem redundant, but the concentrated corn flavor of the Corn Butter really enhanced the on-the-cob corn.
The Food52 article recommends stirring some into risotto, spreading some on a hot dog to get a Corn Dog vibe, or folding it into some spinach to create a summertime, dairy-free version of creamed spinach. We think that Corn Butter would be a great base for corn pudding or corn creme brulee. We haven’t dabbled into dessert with the Corn Butter as of yet, so if you try it, let us know!
This recipe is such a great addition to many summer dishes, that you really can’t go wrong no matter how you choose to use it. So, make August your go-to corn month and whip up some tasty meals with a batch of Corn Butter!
Adapted from Food 52.
- 8 ears sweet corn, shucked
- Butter and salt, to taste (optional)
- Cut off kernels: Use a chef's knife to cut the kernels from each ear. To wrangle the kernels, arrange towels around the cutting board and cut the corn in the center of the circle. Or balance the ear in the center of a Bundt pan and cut. Or lay the ear on its side and slice the kernels off with a sturdy chef’s knife. 8 ears of corn will yield 4 to 5 cups of kernels.
- Place the kernels in a blender or food processor, and blend them on the highest speed for about 2 minutes. Once the kernels are blended into a smooth puree, pass the puree through a strainer with a rubber spatula. This should yield about 2 cups of “corn juice,” but the exact measurement isn’t important.
- Pour the juice into a medium saucepan. Heat the juice over medium heat, whisking constantly. Continue whisking until the mixture begins to thicken and the frothy bubbles begin to disappear - the original recipe stated 4 minutes, but mine took closer to 7-8, so you’re mileage may vary. . When the mixture is thick and bubbling, whisk and cook for about 30 seconds more. Remove from the heat.
- Taste it—and look for sweet, smooth, earthy, and buttery. If you want, add a few pinches of salt and pats of butter. The corn butter will keep for about 3 to 5 days in the fridge.
CLICK HERE says
I feel this is among the such a lot important information for me.
And i’m glad studying your article. But want to statement on some common issues, The website taste is
perfect, the articles is really great : D. Good process,
cheers
files sharing says
I know this site provides quality dependent articles and other material, is there any
other web page which gives these things in quality?