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Corn honey butter is a homemade sweet-savory spread made by churning heavy cream into butter during a run, then mixing it with fresh corn paste, honey, and vanilla. The standout trait is its unique hands-on churning method and bright corn flavor.
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Pour the heavy cream into a large, well-sealed plastic bag.
Place the bag inside a backpack and go for a run (approximately 5-6 miles) to churn the cream. The agitation will cause the cream to separate into butter solids and buttermilk.
Once the butter has formed, transfer the butter solids from the bag into a large bowl of ice water, leaving the buttermilk behind.
Using your hands, knead and squeeze the butter in the ice water. This process washes away any remaining buttermilk, which helps the butter stay fresh longer.
Once washed, form the butter into a ball and set it aside.
To make the corn paste, cut the kernels off the fresh corn cobs.
Process the corn kernels in a juicer to extract the corn juice. Alternatively, you can blend the kernels and strain the mixture through a fine-mesh sieve.
Pour the corn juice into a saucepan over medium heat. Add the vanilla bean paste.
Cook, stirring constantly, until the mixture reduces and thickens into a paste-like consistency.
In a mixing bowl, combine the homemade butter, the cooled corn paste, honey, and salt.
Whisk vigorously until all ingredients are fully incorporated and the butter is smooth and creamy.
Serve the corn honey butter on slices of toasted bread. Garnish with a sprinkle of flaky sea salt and an extra drizzle of honey, if desired.
Written automatically by CookOS, not by the creator.
Store in an airtight container in the refrigerator for up to 2 weeks; the ice-water washing removes buttermilk and extends freshness.
plastic bag (well-sealed, for churning) · backpack (for transporting churning bag during run) · juicer or blender and fine-mesh sieve (for corn extraction) · saucepan
Written automatically by CookOS, not by the creator.
Approximately 5–6 miles of running will agitate the heavy cream enough to separate it into butter solids and buttermilk inside a sealed plastic bag.
Yes. Shake the sealed bag vigorously by hand for 10–15 minutes, or use a food processor or stand mixer to churn the heavy cream until it separates.
A juicer yields the cleanest result, but blending the kernels and straining through a fine-mesh sieve works equally well.
Store in an airtight container in the refrigerator for up to 2 weeks. The ice-water washing step removes buttermilk, which helps extend shelf life.
Yes. Omit it for a pure corn-and-honey flavor, or substitute 1/2 tsp vanilla extract if you prefer a milder vanilla note.
