Category Archives: August


Corn Star: A One Ingredient Summer Fantasy

We’re hanging on to summer here, even if it was the weirdest summer ever, with the haziest boundary on either end. We’re not sure when it started but it is definitely ending. I know this because it is corn season.

Cooking inspiration has been lacking in this household, thanks to the general laziness that goes along with hot days. For a recipe to get me back in the game and try something new it has to be really good or really weird. When it is both…Hallefreakinlujah!

First, some context on why this recipe is so perfect right now. I mentioned corn season, and my people take it very seriously. More nights than not, we’re having fresh corn. Our compost pile, with its layers of corn husks and watermelon rinds, pretty much tells the story. That means we have plenty of opportunity for corn experimentation.

This recipe came via Sister A, purveyor of all things Vegan, who knows I appreciate weirdness. It is a little bit of food magic and alchemy that turns corn first into milk and then into butter. Basically, you’re cutting corn off the cob, pulverizing it, straining it,  then cooking the resulting “corn milk” for just a few minutes until it thickens up into creamy deliciousness.

The result is a summer fantasy—the essence of fresh corn in a luscious spread. It does not taste like butter, but it looks like it, spreads like silk and is simply delish.  It has the added bonus of being Vegan, which you can either use as a selling point or keep to yourself. 

Slacker note: Now that I’m on to it, I’ve read versions of this recipe using canned corn, and that don’t even call for straining the corn. I will likely try that come November when fresh corn is a distant memory. But for now, I’m sticking with this version, which is a bit labor intensive but sublime.

If corn on the cob is your jive, there’s no shame in that. But if you’re looking for other ways to enjoy the bounty of the season, I highly suggest giving this a whirl. It pairs well with zucchini “butter,” another brilliant recipe that will use up the August veggie filling your fridge.  

Sweet Corn Butter

From Whitney Wright via Food52


  • 8 ears fresh sweet corn (or less), shucked
  • Salt and butter, to taste (optional)


  1. Cut off kernels: Use a chef’s knife to cut the kernels from each ear. 8 ears of corn will yield 4 to 5 cups of kernels (I got way more). If you’re a go-getter, you can also scrape the back of your knife along the cob to get the juice.
  2. Blend: Put the kernels in a blender or food processor and buzz them up like crazy—let the blender run on the highest speed for about 2 minutes. Once the kernels are blended into a smooth puree, pass the puree through a strainer with a rubber spatula. Ta-da! Corn juice.
  3. Whisk and cook: Here’s where the magic happens. Pour the juice into a medium saucepan. Heat the juice over medium heat, whisking constantly. Continue whisking until the mixture begins to thicken and the frothy bubbles begin to disappear, about 4 minutes. When the mixture is thick and bubbling, whisk and cook for about 30 seconds more. Remove from the heat.
  4. Season (optional): Taste it—and look for sweet, smooth, earthy, and buttery. If you want, add a few pinches of salt and pats of butter (defeats the purpose of this exercise I’m thinking, but do what you must). The corn butter will keep for about 3 to 5 days in the fridge.

How do you use it? The original author, a fancy pants chef, suggests these ways, to which I added:

  • Slather onto cornbread, a muffin, toast or fresh bread instead of butter
  • Use it on sandwiches instead of mayonnaise
  • Put it in quesadillas or omelets
  • Fold it into sautéed spinach with onions, and finish with just a touch of cream for killer creamed spinach
  • Dribble it onto a hot dog for a DIY corn dog
  • Stir it into risotto and finish with Parmesan
  • Blend it with vanilla ice cream for a crazy delicious milkshake
  • Top tacos or fajitas with it. Or…pizza anyone???
  • Mix it with shredded cheese, a little sour cream, and a jar of drained jalapeños, bake and serve as a LIFE ALTERING (and so not Vegan) dip for tortilla chips
  • Layer it on zucchini or tomato anything

Pure buttahhhh


Banana Berry Smoothie

Banana Berry SmoothieThis recipe is really cool – both temperature cool and hipster cool. And just in time for the start of summer which is only a couple days away!  It is simply frozen bananas and berries in a blender with a touch of almond milk (or whatever milk you have on hand).  Yes, that’s right – bananas, berries, milk, blender. That’s it!  It’s smooth and frosty, light and healthy.  Not to mention good for all ages and can be served any time – breakfast, lunch, snack, or dessert.  What are you waiting for-  get that fruit in the freezer asap so you can make this smoothie soon.

And, wait, there is a bonus, you can add in anything like.  The frozen bananas are merely a vehicle for anything else that floats your smoothie boat.  You can add coconut, chocolate, cherries, strawberries, ginger, nuts, sprinkles, cinnamon, mint, cacao powder, vanilla, almond, Nutella, caramel, sprinkles, whipped cream, blueberries, carob, and oh gosh, I almost forgot – peanut butter (how could I almost forget peanut butter – shame on me!). The list goes on…  

And so, here you go, the recipe (although you don’t really need one -just throw the stuff in the blender, it practically makes itself!).

Rah, Rah Summer!


2 ripe bananas, peeled and chopped into 1 inch pieces
1 cup berries (I used a mixture of raspberries and blueberries)
1/4 cup almond milk, soy milk, coconut milk or any milk of your liking (more as needed)


Place bananas and berries in freezer for at least 6 hours or overnight.

Take bananas and berries out of freezer and let thaw for approximately 45 minutes to an hour (they need to soften a bit before you put them in the food processor but you still want them to be somewhat frozen – you may have to experiment a bit to get the right consistency).

Place bananas, berries and almond milk in food processor and pulse until desired consistency. You will need to stop and scrape down the sides intermittently. Add more milk as needed.

Stir in any add ins such as chocolate chips or nuts, OR blend in any add ins such as peanut butter or vanilla extract.