It’s butta’ baby.
Flavor-infused butter was once a “thing.” At point point, I toyed with the idea of opening a grass-fed butter shop, carrying exclusively butters mished and mashed with exotic (or not so-) items: think bacon butter, lavender butter, date butter, roasted red pepper butter…
It still seems like a great idea to me, but I feel as though the fad has shifted. We’ve moved away from the grass-fed butter conversation and we may just be back on to purely plant-based. Did you hear grains may be making the rounds again? WOOHOO for healthy whole grains and fiber.

And, ding, ding, ding***
This easy butta’ recipe happens to be emulsed with and electrified blue by heirloom blue corn kernels.
Boiled and salted, pureed with roasted garlic and grass-fed butter, this maizy, earthy, somewhat sweet spread will certainly butter you up in all the ways!

Blue Corn Butter

2 cups heirloom blue corn kernels, soaked in water overnight
sea salt
4 small cloves garlic
1 cup grass-fed butter, room temperature
2 tsp. honey

Drain the soaked kernels and rinse in fresh water.
Cover with 3-4 cups water in a large pot. Bring to a boil and cook until beginning to tenderize and the liquid has absorbed.

Meanwhile, preheat the oven to 450 degrees.
Wrap the whole garlic cloves (skin on) in foil and roast for 20 minutes, until super soft and buttery.

Remove the garlic from the oven and squeeze the goodness out of the peel, mixing with the cooked kernels, softened butter, and salt in the bowl of a large food processor. Drizzle in the honey.
Process until smooth (leave some texture, if desired).

Spread and slather, dip and dunk…do it all. It’s butta,’ baby!