Sweet Corn Butter with a Honey Corn Filling

By: Nadia Aidi

Servings: 20 servings

This sweet corn compound butter recipe creates a savory-sweet spread with a whipped miso shell and jammy honey filling. It is a prep-friendly side dish for dinner parties that melts perfectly over seared steak, warm sourdough, or summer corn on the cob.

Prep 20

Cook 10

Chill 4

Close up cross-section of a corn-shaped butter cob sliced open to reveal a thick liquid honey and miso filling spilling onto a glass plate.

Equipment

Ingredients

10 oz sweet corn about 4 ears
½ tbsp white miso
¼ tsp kosher salt
1 tsp cane sugar
1½ tbsp honey
17 tbsp unsalted butter room temperature, divided
flaky salt to taste

Instructions

Prepare The Corn Puree: Remove the kernels from the cob and place them in a blender. Blend on high until the mixture is smooth.
10 oz sweet corn
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 and set aside ½ cup of the corn pudding in a medium sized bowl to cool completely.
½ tbsp white miso, ¼ tsp kosher salt, 1 tsp cane sugar
Sweet Honey Corn Filling: To the remaining corn pudding left in the pan, stir in the honey and 1 tbsp of butter while still warm.
1½ tbsp honey, 1 tbsp unsalted butter
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.
16 tbsp unsalted butter, flaky salt
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.
Assemble And Chill: Carefully spoon in the sweet honey corn 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.

Nutrition

Serving: 1tbsp, Calories: 104kcal, Carbohydrates: 4g, Protein: 1g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 26mg, Sodium: 77mg, Potassium: 43mg, Fiber: 0.3g, Sugar: 2g, Vitamin A: 324IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.