When you live in the midwest, you pretty much take giant fields of corn for granted. Chances are, if you’re driving between any two major metro areas, you’re driving past as at least a few cornfields. And most of the time, you won’t give them a second thought.
But yesterday, as I was driving by myself and letting my mind wander, I started to think about just how many ears of corn must be in that field I was passing. And the vastness of it really left me awestruck. I mean, I couldn’t even begin to count how many ears of corn were in just that one field. And then I passed at least a dozen more fields that same size.
So yeah, there’s a lot of corn, and it’s the cheapest and easiest side dish possible in the summer, so we eat a lot of it. I rarely ever get tired of just munching it straight off the cob, but sometimes I like to change things up a little with a flavored compound butter. This time, I reached for another seasonal produce item straight from the farm – Vidalia Onions.
Vidalia onions are only grown in a twenty-county production area in Georgia, where the soil and temperature conditions are perfect. The majority of the about a hundred growers are multi-generational, family-owned farms. Vidalia onions are known for their sweet, mild flavor, and are only available from late April through Labor Day.
I’m celebrating both the bounty of Michigan’s sweet corn, and Georgia’s sweet Vidalia onions with this Corn on the Cob with Caramelized Onion Butter. It couldn’t be simpler – just cook two chopped Vidalia onions in a bit of butter with a pinch of sugar until they are nice and deep golden brown. Pulse them in a food processor with more butter and refrigerate until your corn is ready. This butter can be made in advance and kept in the fridge for up to a week!
Caramelized Onion Butter
- 14 tablespoons unsalted butter, divided
- 2 Vidalia onions, finely chopped
- 1 teaspoon granulated sugar
- In large skillet, heat 2 tablespoons butter over medium-low heat. Add onions and sugar; cook 18 to 20 minutes or until deep golden brown, stirring frequently.
- Add onion mixture and remaining 12 tablespoons (1-1/2 sticks) butter to food processor fitted with knife blade attachment. Pulse until onions and butter are very well combined. Transfer mixture to piece of plastic wrap and form into a log. Wrap tightly and refrigerate until firm or up to 7 days.
Disclosure: This was a sponsored post written by me on behalf of the Vidalia Onion Committee. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.