Corn Butter
 
 
Ingredients
  • 8 ears sweet corn, shucked
  • Butter and salt, to taste (optional)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by Allons-Eat! at https://www.allonseat.com/corn-butter/