One Ingredient....Corn Butter!

[The empressof all]

Last edited Sat Jun 8, 2013, 08:54 PM - Edit history (2)

I can't wait until the local corn is ready here. I am so excited to try this method of creating "Corn Butter". Basically you blend the fresh kernels, run them through a strainer then cook to thicken. The link has all kinds of ideas for tasty recipes.....

ON EDIT: This link is no longer valid and I did a quick google search for another but couldn't find a recipe. See my post below for directions on how to make this.

[beac]

1. Never heard of this!

I think 3 cups would be a bit much for our needs in 3-5 days, but I might try a scaled down amount using the sweet corn I got at the market yesterday.

Thanks for the link!

[The empressof all]

2. If you make it let us know how it turns out

I've never heard of it either but it looks fascinating. She makes it sound very rich and creamy and since it has no fat it's something that I'd really love to try.

[WhollyHeretic]

3. I'm going to have to give this a try

Looks very interesting

[The empressof all]

4. OK...I just made this

I used 4 ears of supermarket corn so I'm not sure how "fresh" it really was. I used two ears of yellow and two ears of white corn. The hardest part of making this was cutting the kernels off the ears. I have arthritis so it was a bit tricky for me and I didn't want to dig through the back of the cabinets to get a bundt pan which makes this process easier.

I made it exactly as the recipe directed. I added nothing. It came out smooth and thick and very creamy and much sweeter than I expected. I can see using this on top of a sweet corn bread or raisin bread. It would be a killer ice cream base. In any event I think I would like a hit of salt in it though.

So final verdict....I will make this again. It was easy and delicious.

[The empressof all]

5. Corn Butter Dip

I just mixed the last of the left overs about a half a cup with some velvetta and jalapeno.


OMG!

[mtnester]

6. Did any of you copy this recipe anywhere? The link does not direct to a recipe anymore

[The empressof all]

7. Looks like the link expired....But I remember how to do it!

Take freshly shucked corn off the cob and puree in blender or food processor. (I used a Vitamix) Push through fine mesh strainer then cook on top of stove (low to medium heat) stirring frequently till it becomes thick like pudding. Be patient..it takes some time and you need to stir to prevent scorching.

The starch in the corn thickens it and you will eventually have a delicious spreadable paste.

This has become one of my favorite uses for the corn bounty. It keeps in the fridge for a few days and is great as a smear on a plate, in tortillas, or even mixed with cream, egg, and a bit of sugar for an ice cream base.

I add a bit of salt to the corn liquid ...but YMMV

If you have left overs and are not adverse to Velveeta...Mix some in with some melted "cheese" and some jalapenos for a fabulous dip.

[mtnester]

9. Thank you very much!

[pinto]

8. This sounds really good.

I'm going to give it a go.

[LancetChick]

10. Oh, that does sound good.

Yesterday we went to the farmers market and corn was one of the things we got, and some delicious salsas. We ended up mixing a chipotle-tomatillo salsa with mayo and spread it on the corn. Delicious.

That corn ice cream sounds good, and adding salt would be just the thing, I think. I've grown very fond of desserts that are both sweet and salty.

[The empressof all]

11. I am shamelessly Kicking this as I am making it today

Rather than using raw corn I am roasting it before blending. Then I will make the roast corn butter with a bit of scallion and then add some jalepeno and melted velvetta. This is a terrific topping for Nachos or as a spread in wraps or in tacos or enchiladas. Going to a potluck tonight....Gonna be a Star! LOL!

[MrMickeysMom]

12. You got my attention

I'm so lazy, I need a recipe... (I'm not really lazy, just tired, but always looking here).

[The empressof all]

13. It's so easy

You just shuck some fresh corn and blend it in the blender really well. Then push it through a mesh strainer and cook it in a sauce pan. I always add salt.

The natural starch in the corn juice will thicken it as it reduces. I reduce mine to a very thick pudding like texture. You do need to stand over it and stir because it can scorch easily.

You also have options. You can add sugar and cream at the end and use it as an ice cream base. You can add brown sugar and cinnamon as a spread on corn bread or as a cookie filling

If you want savory it goes really well with shallots, green onions, carmelized onions and of course peppers both hot and sweet. I have combined it with a variety of cheeses and really go a bit slumming with the velveeta. Most people just love it. I've also melted it with
Gjetost and used it as a dip for apples.

Use it on sammies and wraps...My daughter has even used it in home made sushi

It's different and unexpected...

[MrMickeysMom]

14. Wow! I'm gonna DO that!

Who knew? ... not me!

[mtnester]

15. Oh yum...we had just plain ole roastin ears, slathered with butter and salt last night

after our first good week of corn, we will move to chile butter and lime, mayo and cheese..etc etc and for sure the corn butter.

Blackberries are on like gangbusters too...sweet corn with blackberry ice cream is YUMMY