I saw this recipe on Instagram, and immediately went home to make it.  Conveniently, I had corn, butter, and salt ready for action – and that’s all the ingredients I needed to get me to corn butter.  I got to work steaming my corn, blending the kernels with a big hunk of butter and salt, and found the results addictingly delicious.  It tastes like perfectly buttered corn on the cob but in spread form, and really – what’s more perfect than that?

I’ve been enjoying this slathered on tomato toasts and tossed onto freshly cooked ravioli for an easy meal.  This has stored well in my fridge for the past couple of weeks, although it really shouldn’t last you that long because it’s so good.  Enjoy this anywhere you would use butter for a beautiful summer twist – on toasts, melted into pasta, or even as a topper to a beautifully grilled summer steak or shrimp. 

If you want to mix it up and add additional flavors here, you totally can!  Add some chili powder or paprika for a spicy twist, garlic or onions for extra savory notes, roasted pepper for some additional summer fun, or even some feta for an elote-adjacent vibe.  The flavor combinations are endless here, but honestly, I’m sticking to the classic.  Simplicity is sometimes the best, and I think this recipe is a fine example of that.

So, what are you waiting for?  Hit up your closest farm stand and grab a couple ears of corn to make this before summer ends.  Recipe down below, photo up top!

Corn Butter

Ingredients:

• 2 ears of corn
• 1/3 cup butter
• 1 tsp salt

Method:

1. Shuck the corn cobs and remove any additional corn silk.  Set aside.
2. In a pan large enough to hold the ears of corn, add enough water to fill the pan up about 1-2 inches.  Put the pan over high heat on the stove and cover.  When the water is boiling and steam is filling the pot, add the corn cobs and re-cover, and steam for 10 minutes until the corn becomes tender.  Once cooked, remove the corn from the pan and run under cold water until cool enough to handle, about 5 minutes.
3. Once the corn is cool enough to handle, use a sharp knife to remove the kernels of corn from the cob.  Add the corn kernels to the bowl of a food processor.  Add the butter and the salt to the food processor as well.
4. Pulse to combine the corn in with the butter, then continue blending until the corn becomes pureed and the butter is fully incorporated in with the corn.
5. Transfer the corn butter to an airtight container and cover with the lid.  Refrigerate for at least 2 hours to allow the butter to re-harden.  The corn butter will become a spreadable texture.
6. Use corn butter as desired on anything from tomato toast to pasta.  Enjoy!