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  • Prep-time: / Ready In:
  • Makes 1½ cups
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Corn butter is a plant-based sensation, and with good reason: It’s a sweet and creamy easy-to-make vegan alternative to butter that isn’t overly processed or high in fat. Agar powder, a seaweed-derived alternative to gelatin, helps to bind the ingredients while keeping things light. Look for agar powder in the baking aisle next to jello ingredients or at Asian markets.

Creamy Corn Butter

By Darshana Thacker,

Ingredients

  • 6 cups fresh or thawed frozen corn kernels
  • 2 tablespoons nutritional yeast
  • ½ teaspoon agar powder
  • ¼ teaspoon sea salt
  • ⅛ teaspoon garlic powder

Instructions

  1. Combine corn kernels with ½ cup water in a blender. Blend for a few minutes to achieve a very creamy texture.
  2. Using a fine mesh sieve, strain the corn into a medium saucepan. Add nutritional yeast, agar powder, salt, and garlic; bring to a simmer on medium heat stirring constantly. Cook for 10 to 15 minutes, stirring frequently until the mixture thickens. (If the mixture gets lumpy, you may need to smooth it again in the blender.)
  3. Pour into a container with a lid and let cool for 10 minutes. Then cover container and chill in the fridge for 15 to 20 minutes to set. Refrigerate in an airtight container up to 5 days.
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15 Comments

Comments (15)

(3.67 from 3 votes)
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AMANDA1 month ago
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Can you freeze this recipe?

Mary2 months ago
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If you can’t find agar agar, I made a very similar recipe I found on line. It was “easy vegan polenta butter” using polenta rather than corn, so there was no waste and no need for thickeners. It was a vegan recipe, free from dairy, oil, nuts and gluten. I found it at
https://eatlivebnspired.com/easy-vegan-polenta-butter-oil-free-nut-free-dairy-free-gluten-free/

Jackie Jardine-Moore2 months ago
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This is very similar to something I often make to dress up veg or baked potato. Only mine is much simpler. I drain a can of salt free or low sodium corn, add Benson’s Table Tasty to taste and a tsp of lemon juice then blend in high-speed blender. A lot easier and still good.

Noemi2 months ago
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I made this and it tasted good, but doesn’t taste anything like butter. It tastes like corn. Now, corn is delicious, and I did eat all of it. But it was a lot of work, and I had to throw away the solids. I’d rather just eat corn.

Surie2 months ago
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Will tapioca powder work?

Ronda2 months ago
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I can’t get agar powder locally. Is there a substitute?

Michele2 months ago
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You can check this website for substitutes and their possible outcomes. https://substitutecooking.com/agar-agar-substitutes/

Trina Sharp2 months ago
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Can this be frozen and then thawed for later use?

Michele2 months ago
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Can you freeze this?

Connie2 months ago
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I didn’t strain mine though. And I used psyllium hulls to thicken instead of agar.

Connie2 months ago
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6 cups seems like a lot of corn. I just used a 12 oz bag of frozen corn.
It’s plenty.

Joan2 months ago
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Can I use canned corn?

Darshana Thacker2 months ago
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Yes, you can. Rinse and drain well before use.

Squyres, Mary3 months ago
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Could corn starch be used as a thickener in place of the agar powder?

Darshana Thacker2 months ago
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Yes, you can use corn starch, but you may find the texture too dense for butter.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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