Corn Butter
Cook the corn until tender, then blend until completely smooth.
Strain through a cheesecloth or fine-mesh sieve, squeezing out as much corn juice as possible.
Pour the corn juice into a saucepan. Add the salt and sugar, then cook over medium-low heat until reduced into a thick corn paste. Let cool completely.
Whip the softened butter until light and fluffy, then mix in the cooled corn reduction until smooth.
Spoon into a silicone corn-shaped mold and chill until firm. No mold? Roll into a log using plastic wrap or store in a small container instead.
Let soften for 5–10 minutes before serving.
Directions
Cook the corn until tender, then blend until completely smooth.
Strain through a cheesecloth or fine-mesh sieve, squeezing out as much corn juice as possible.
Pour the corn juice into a saucepan. Add the salt and sugar, then cook over medium-low heat until reduced into a thick corn paste. Let cool completely.
Whip the softened butter until light and fluffy, then mix in the cooled corn reduction until smooth.
Spoon into a silicone corn-shaped mold and chill until firm. No mold? Roll into a log using plastic wrap or store in a small container instead.
Let soften for 5–10 minutes before serving.