A different way to butter corn

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If you’re not eating your corn raw you’re missing out, good thing you made it here.

For the past few months, I’ve been cross-testing recipes for a friend’s cookbook, as well as developing recipes for an upcoming cookbook project (more on that…someday). Suffice it to say: I’ve been cooking a lot, and none of it is usable for the newsletter. But! In those small moments of “free” time, recipes like this one are born. I suppose you could call it a dip-for-dinner situation. You could also call it “lunch,” or a “side dish,” or even an “appetizer”.

It comes together as quickly as you can swoosh pureed canned beans on a plate. (I use white beans, but now that I noodle on it, black, pinto, or kidney beans would work too.) Don’t feel like pureeing? If I didn’t own a personal blender or tiny food processor I probably wouldn’t either. Feel free to smash the beans in a bowl with a fork til you reach whatever texture feels like enough work, then grate in the garlic and stir in everything else from there. Though whipping it in a machine does add a certain ~luxurious~ quality to what is literally just shmear on a plate. Up to you! If you’re not a bean person, try swapping in a rich, thick dairy product like ricotta or labneh. I think Greek yogurt is a little too tangy here, but go for it if you don’t care.

You’ll melt a few tablespoons of butter, then bloom hot smoked paprika or za'atar) I love the blend from Canaan Palestine) in the warm fat. Slice the kernels off a raw ear of corn, toss in spiced butter, spoon over the beans. It’s corn season and raw corn is *really* special—use it! Ears were $0.69 (!) at my local Whole Foods the other week, and you only need two for this. Of course, outside of corn season, canned/drained or defrosted frozen will be cheaper and absolutely work here too.

Let’s talk about gilding the lily. A while back, Love Corn sent me a spread of their wonderful crunchy corn snacks (aka corn nuts) and I’ve been savoring them ever since. They’re very good scattered over this dip. You can find the small corn nuts (like versions from Love Corn or Corn Nuts the brand) or quicos, which are often made with larger corn kernels, at various supermarkets, cheese shops, bodegas, and airports. All that said, the recipe is just as good without them. If you still want a crunch, add a handful of chopped roasted and salted nuts (I think almonds, cashews, or sunflower seeds are best). Or if you’re willing to shop in person/wait for delivery, use Big Night Crunchy, Roasty Glitter, a packaged version of the recipe we developed for Big Night (the cookbook!).

Scoop it all up with pita chips or potato chips or toast; serve it alongside grilled chicken or sausages—or hot dogs! Summer is fleeting fast.

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The version with za’atar! I forgot the cilantro! The table was dirty!

Creamy Beans Under Buttered Corn

Serves 4-6