Not quite as thick as butter, more like a thick cream. The essence of corn.

Cut the kernels of 4-6 ears of corn (if they are past their prime, all the better – the starch will help thicken the butter) and place in a food processor (or ideally a juicer). Blitz for a couple of minutes. Once the kernels are blended into a smooth puree, pass the puree through a strainer with a rubber spatula to extract the juice.

Place in a saucepan and whisk over medium heat. 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 with salt.

Add to soups (eg. corn chowder), risottos, sandwiches (in addition to, or instead of mayonnaise), drizzled over tacos, or simply over steamed corn.

You can also blend with plant-based butter.

Note: you can reuse the discarded kernels and cores by making a corn stock for chowder.