corn butter

Alecia, I think if you just keep cooking it down a bit more to let the moisture evaporate more, you should be able to get it thicker. It'll thicken up a little more as it cools too. Every pot and stovetop (and crop of corn) will be a little different, so just keep simmering it down until it's just how you like it!

I will add this is totally worth the effort if you love corn and its pretty fantastic with the biscuits!

Its in the Food52 Genius Recipe book on the backside of the Touch of Grace Biscuits. The recipe is on page 8 in the book. The ingredient is corn - juiced or blended and then strained and cooked down. it says to heat over medium in a saucepan, whisking constantly until mixture begins to thicken and the frothy bubbles begin to disappear about 4 minutes. When the mixture is thick and bubbling whisk and cook 30 sec more. Remove from heat and taste - I let it cool down add a pinch of salt and a tablespoon of butter - but you dont have to unless you want to. I am using white corn and the picture is showing yellow - there could be a difference in the corn starch levels maybe or I am just reading this wrong and need to be patient and cook it for a longer period of time :)

I want it too. Maybe it's similar to that zucchini butter?

I have never heard of it either but now I want it. More info please!

I'm just guessing as I've never heard of corn butter. Maybe the variety of corn you are using doesn't have as much starch as previous corn that you used. Hoping others have an answer as now I'm curious about Corn Butter. How do you use it?