Prepare Corn Cob Flavored Butter
When it comes to summer vegetables, nothing (other than really good tomatoes) gets me as seasonally pumped as corn. I’ll eat it on the grill. I’ll eat it for a couple. I’ll eat it raw . But when I see people peeling corn in the store, leaving husks and silk, I cry because they leave behind a scent .
Cobs, silk, and husks can be used to add trivial flavor to dishes long after the husk is gone. The ears are full of sweet juice, which some call “corn milk,” and the husks and silk add a fresh herbal flavor. You can even fry the ears at 400 ℉ until they begin to brown, which will caramelize the sugar and add a little nutty flavor. To extract every last drop of corn, you can use water ( and make broth ), or you can use fat and make ghee, which requires crab legs.
To add butter, all you have to do is toss the husk, silk and (optional) roasted ear into a vacuum sealed bag with a stick of butter – use one stick per ear – and test at 190 ℉ for three hours. … (Do not use freezer bags here, as the heat may break them.) Please note that this infused oil is intended for dipping, not spreading. It will almost look like ghee, not smeared. It’s not entirely clear, but it’s close, and you can certainly finish it in the microwave if you want an even more nutty flavor. After the cooking time has elapsed, cut a hole in one corner of the bag, pour the liquid into a cup and refrigerate. When the butter has set on top, remove it, place it in a dish and re-melt in the microwave before serving.
Cats and kittens, trust me when I tell you it’s good . It’s sweet, nutty, herbaceous and vibrant, and most importantly, it tastes like corn. It’s a wonderful match for lobster, crabs and crayfish, but don’t forget the vegetables too. Artichokes, asparagus, potatoes and – yes, corn as well – all want to bathe in this butter, and you won’t want to deny them the experience.