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Corn Juice Honey Butter
Sauce

Corn Juice Honey Butter

30 minServes 8Nutri-Score D€€
from @ireneykchoi3 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • heavy cream (cold, for churning into butter)Dairy500 ml
  • corn (kernels cut off the cob, blended into a paste)Produce2 pieces
  • vanilla bean pastePantry5 ml
  • honeyPantry60 ml
  • saltSpices3 g
  • bread (sliced and toasted, for serving)Bakery4 pieces

per serving

Nutrition

255kcal

Carbs
11 g
Proteins
2 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Whisk
  • Blender
  • jar ×4

step by step

Method

  1. Churn the butter

    • Pour the cold heavy cream into a jar and seal it.
    • Shake and agitate continuously until the cream separates into butter and buttermilk.
    • Keep going until the butter forms a solid mass.
    Step 1

  2. Drain the buttermilk

    • Pour off the buttermilk and keep the solid butter.
    • Rinse the butter in cold water and press out any remaining liquid.
    Step 2

  3. Make the corn paste

    • Blend the corn kernels into a smooth paste.
    • Add the vanilla bean paste and blend again.
    Step 3

  4. Whip the honey butter

    • Add the butter, honey and salt to the corn paste.
    • Whip everything together until smooth and fluffy.
    Step 4

  5. Serve

    • Spread the corn juice honey butter on toasted bread.
    • Finish with a pinch of salt and a drizzle of extra honey.
    • Spoon into small jars to give away.
    Step 5
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