Sweet Corn Butter
Adapted by Dr. Amy Sapola
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. If you’re a go-getter, you can also scrape the back of your knife along the cob to get the juice.
Blend (or juice): Your best move is to juice the kernels. But if you don’t have a juicer, put the kernels in a blender or food processor and buzz them up like crazy—let the blender run on the highest speed (I’m talking the “liquefy” setting) for about 2 minutes. Once the kernels are blended into a smooth puree, pass the puree through a strainer with a rubber spatula. Ta-da! Corn juice.
Whisk and cook: Here’s where the magic happens. 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, about 4 minutes. When the mixture is thick and bubbling, whisk and cook for about 30 seconds more. Remove from the heat.
Season (optional): 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.