(Incredible) Corn Butter
Create what has become Kelly’s latest love: Corn Butter. Here is how it is made…
Whenever people ask how I come up with some crazy food concoctions I always reply by saying that I only think in terms of food. I will wait until the very last minute to decide on a menu because I always feel like I can come up with something newer, more original.
Every Tuesday, starting at 11am, we serve burgers down on Fountain Square. This is our fourth year of serving burgers and every week we come with a new burger. I’ll be in agony for the 6 days leading up to the cooking of the burgers for new original ideas, and every week my loved ones will encourage me to simply repeat one of the burgers I’ve done before. Of course I refuse. I feel like I can always create something better. Why would I settle on one great thing when I need to push myself?
So now that you understand what I go through, let me set the scene: It’s 11:30 pm Monday night. I have just finished reading cookbooks, food magazines, and watching the Food Network and still have no clue what we will serve in less than 12 hours. I want to use an ingredient that I haven’t worked with yet this season, something that will complement beef. As I slowly lay down my head, I whisper to my husband, “corn butter.” He quietly whispers back, “bad idea.”
I awake at 6 am ready to prove that corn butter is my next brilliant idea. I zip to the grocery in my jammies and am the first at checkout. I buy all of the ingredients and proudly head to the kitchen to create what has become Kelly’s latest love…
Corn Butter. Here is how it is made:
- Clean your corn. Remove all the outer layers, hair strands and all from the corn.
- Boil a pot of water. Simply add a big pot of water to the stove top and turn to high heat.
- Once the water is boiling, add your corn. Place your corn in the pot of boiling water. Put a lid on the pot and turn off the heat. Let the corn sit in the hot water for 15 minutes. (You want to overcook the corn so it’s tender and doesn’t add too much texture to the butter.)
- Drain the water.
- Slice the corn. Holding your corn upright on your cutting board, slice the kernels from the cob and add to the food processor. (For extra flavor, using the back of your knife, scrap the milk of the corn from the cob and add to the food processor.)
- Add the other ingredients. I use 6 tablespoons of room temperature butter per big ear of corn. Since I have been making it for a lot of things I use 5 ears of corn and 3 sticks of room temperature butter. Plus Kosher salt, approximately 2 tsp, just to help heighten the flavor.
- Smear on everything. I topped off my burgers with a smear of corn butter but it would be delicious if you toss with pasta and fresh parsley. Kelly spread it on pizza dough and topped it with her favorite summer veggies. Bottom line, there is no such thing as a bad dish with Corn Butter. Once you are finished rubbing it on everything, store in an air-tight container and keep it in your refrigerator.