From Kathleen Purvis’ blog I’ll Bite, at obsbite.blogspot.com:
The Observer’s story on ways to top corn on the cob was great timing for me. I’ve been holding on to a recipe for months, waiting for corn season to return. I stumbled on it on the now-defunct website Gilt Taste and tried it last year just as the corn season was ending.
I was well into adulthood before I looked at a yellow box of cornstarch and an ear of corn and made the connection. Yes, the powder that makes sauces silky starts as a liquid inside the kernels of your corn. If you get that liquid out, you can do silky smooth things with it.
That’s the idea behind corn butter: You juice the corn, cook the juice and cool it. You end up with an essence-of-corn paste. Use it as a spread instead of butter. Stir a tablespoon into risotto. Drop a spoonful on a pan of cooked squash. Heck, spread it on corn and revel in pure corniness.
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Great-corn season doesn’t last long, people. Spread it around.