Golden Corn “Butter”

Cut or grate all of the corn kernels off the cob over a bowl or plate, being sure to catch any juice or drippings. Then, using a large spoon or butter knife, thoroughly scrape the cobs HARD to remove as much of the starchy corn milk as possible. You can use the cobs to make corn stock later to reduce waste. Transfer the corn kernels/milk to a blender along with 1/4 cup of water and blend until completely smooth. Add more water as needed to blend. Strain the mixture into a pot, pressing firmly on the solids to extract as much liquid as possible. You can sauté these solids with some onions, garlic, and butter and fold them into dishes to reduce waste. Cook over medium-low heat, stirring occasionally, until as much of the liquid as possible has boiled out. It will be VERY thick and able to remain parted after you run a spatula through it. Transfer to an airtight container and store in the fridge. If you want a more golden butter, you can also add 2-3 tsp of turmeric powder when blending.