Corn Butter

This one-ingredient corn butter recipe is actually a creamy spread made from corn—not corn you put on butter. We think you'll love it.

By The Editors

Food52 Genius Recipes by Kristen Miglore

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"This is pure corn, thickened until spreadable and called butter," says Kristen Miglore, author of the positively gorgeous Food52 Genius Recipes (Ten Speed). " When she worked at Per Se, Whitney Wright stirred it into a sweet corn risotto—but it can also be spooned on biscuits, cornbread, muffins, or sandwiches, folded into sautéed spinach, or blended into a milkshake."

8 ears of corn

Cut the kernels from eight ears of corn (more or less), scraping the juice from the cobs with the back of your knife, too. Juice the kernels (if you have a juicer) or put them in a blender and let it run on the highest speed for about 2 minutes. Once you have a smooth puree, push it through a fine strainer with a rubber spatula. Heat the strained juice over medium heat in a saucepan, whisking constantly, until the mixture begins to thicken and the frothy bubbles begin to disappear, about 4 minutes. When the mixture is thick and bubbling, whisk and cook for about 30 seconds more. Remove from the heat. Taste it—it should be sweet, smooth, earthy, and buttery. If you want, add a little salt and butter. Keeps in the fridge for 3 to 5 days.

Makes 3 cups

Reprinted with permission from Food52 Genius Recipes by Kristen Miglore, copyright © 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography © 2015 by James Ransom.


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