Sweet Corn Compound Butter
Serves 2020 mins prep10 mins cook
This isn't just a flavored butter; it is the main character of the table. We take fresh sweet corn and reduce it into a concentrated "corn gold" base, then fold it into whipped Kerrygold butter with white miso and honey. The result is a molten, sweet-savory spread that tastes like pure, concentrated summer. Perfect for melting over a seared steak, slathering on warm sourdough, or elevating holiday rolls.
0 servings
What you need
Instructions
0 Prepare The Corn Puree: Remove the kernels from the cob and place them in a blender. Blend on high until the mixture is smooth. 1 Thicken The Pudding: Strain the corn puree through a fine mesh strainer into a medium saucepan, using a spatula to squeeze out every bit of liquid. Place the pan over medium heat and whisk constantly. Add the miso, kosher salt, and cane sugar. Continue whisking for 6–7 minutes until the mixture has thickened into a smooth pudding consistency. Remove from heat. 2 Separate And Flavor: Set aside ½ cup of the corn pudding in a medium sized bowl to cool completely. To the remaining corn pudding left in the pan, stir in the honey and 1 tbsp of butter while still warm. Mix until glossy and well combined. This is your honey filling. 3 Create The Corn Butter: Once the ½ cup of the corn pudding has cooled, mix in 16 tablespoons of room temperature butter and a pinch of flaky salt. 4 Prep The Mold: Use a pastry brush to coat the inside of your corn mold with a thin layer of the corn butter. Place the mold in the freezer for 10 minutes to set. Remove and brush on a second layer of butter, then let set for 10–15 minutes until firm. 5 Assemble And Chill: Carefully spoon in the corn-honey filling, leaving enough space at the top to seal it. Spread the remaining corn butter over the top and smooth it out with a spatula. Place the mold in the fridge to set for at least 4 hours, I did overnight.View original recipe