Creamed Summer Corn
(recipe from the Ad Hoc at Home Cookbook)
- 6 ears white corn, shucked
- 1 large lime
- 3 tablespoons unsalted butter
- kosher salt
- 3/4 to 1 cup heavy cream
- 1/8 teaspoon cayenne (or more if you like spice!)
- 1 1/2 tablespoons finely chopped chives
With a sharp chef’s knife, cut vertically down each ear of corn to slice off the kernels. Put the kernels in a large bowl, then hold each cob over the bowl using a spoon or back of a knife to scrape any remaining corn and the milk from the cob.
Grate the zest of the lime, with a microplane grater; set aside. Cut the lime in half.
Melt the butter in a large frying pan over medium heat. Add the corn, squeeze about 1 tablespoon lime juice, or to taste, over the corn, and season with salt. Reduce the heat to medium-low and cook until all the liquid has evaporated, concentrating the flavor, and the corn is beginning to sizzle, 15 to 17 minutes.
Stir in 3/4 cup cream, the cayenne, and the lime zest. Continue to cook for 6 to 8 minutes, until the cream is absorbed by the corn. Add up to 1/4 cup more cream if desired for a creamier texture. Add salt to taste and stir in the chives.