Sweet Corn & Melted Onion Butter

Make the whole batch and you are set for the month! Save some in the freezer too and you’re never more than 15 mins away from a great meal or just a very cool butter flex.

Sweet Corn & Melted Onion Butter 
yields 1 pound of butter

ingredients

• 453g (1 pound) unsalted, good quality butter, room temperature

• 2 ears sweetcorn, kernels trimmed

• 6 cloves garlic, minced

• 1 medium white or yellow onion

• 2g (a few turns on the mill) black pepper, course ground

• 5g (1 teaspoon) sea salt (I like Maldon or Fleur de Sel)

• 5 g (1 teaspoon) espelette chili

equipment

• sauté pan

• food processor

• food film (if you are freezing butter)

• parchment or wax paper

• spatula

steps

1. Place sauté pan over medium heat.

2. Add one tablespoon of butter. Once melted add garlic, onions, and sweet corn. Cook until garlic and onions are translucent and corn is soft.

3. Add espelette, black pepper, and salt. Cook for 1 more minute.

4. Remove corn mixture from the pan onto a tray or plate. Allow to cool to room temperature.

5. Combine corn mixture with remaining butter in a food processor and process until mostly smooth. I actually like this butter a little chunky, it feels very summery to me.

6. Wrap in paper, and store in the fridge for up to 2 weeks. Or, wrap in paper, then food film, and store in freezer for up to 6 months.