Corn Butter Recipe

If using fresh corn, shuck the ears and remove kernels by standing an ear upright in a large bowl and running a sharp knife down the cob. If using frozen, thaw and drain any excess water. Measure 4 cups of kernels.

Reserve 1/2 cup of kernels whole for texture and set aside.

In a large skillet over medium heat, add 2 tablespoons of the butter. When it melts and begins to foam, add the minced shallot and cook 2–3 minutes until translucent and fragrant, stirring occasionally.

Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Add the corn kernels (except the reserved 1/2 cup) to the skillet. Increase heat to medium-high and sauté 4–5 minutes, stirring occasionally, until the corn releases juices and starts to brown lightly.

Stir in the thyme, smoked paprika (if using), kosher salt, and half of the black pepper. Continue to cook 2–3 minutes until flavors meld and some liquid has reduced.

Transfer the cooked corn mixture to a food processor or blender. Add remaining 4 tablespoons butter and the heavy cream. Pulse 6–10 times, then blend until mostly smooth but still slightly textured — aim for a spreadable, buttery consistency. Scrape down sides as needed.

If you prefer a completely smooth butter, blend longer. For a chunkier corn butter, only pulse lightly and fold in the reserved whole kernels in the next step.

Return the blended corn butter to the warm skillet over low heat. Stir in the reserved whole kernels, grated cheese (if using), lemon juice, the remaining black pepper, and adjust salt to taste. Warm gently 1–2 minutes to meld flavors; do not boil.

Taste and adjust seasoning: add up to another 1/2 teaspoon salt or more lemon juice if brighter acidity is desired.

Spoon the corn butter into a small bowl or ramekin, dot with a small pat of butter if desired, and garnish with chopped chives or parsley. Serve warm as a spread for bread, topping for grilled steak or fish, stirred into pasta, or as a side to roasted vegetables.

To store, let cool to room temperature, transfer to an airtight container and refrigerate up to 4 days. Rewarm gently before serving. For longer storage, freeze in portions for up to 2 months.