• 6 ears supersweet white or yellow corn, shucked
  • 1 large lime
  • 3 tablespoons (1 1/2 ounces) unsalted butter
  • Kosher salt
  • 3/4 to 1 cup heavy cream
  • 1/8 teaspoon cayenne
  • 1 1/2 tablespoons finely chopped chives

This recipe contains: Dairy

Recipe notes: After cutting the kernels from an ear of corn, put them in a large bowl. Set a medium bowl of water next to the large bowl. Swish your hand through the corn in a circular motion—any remaining corn silk will stick to your hand. Rinse your hand in the other bowl as you remove the silks.


Creamed Summer Corn

Thomas Keller

Adapted from Ad Hoc at Home (Artisan, 2009)

This summer recipe comes from JBF Award–winning chef Thomas Keller’s cookbook Ad Hoc at Home.

Yield: 6 servings


With a sharp chef’s knife, cut vertically down each ear of corn to slice off the kernels. (To remove any silk, see Note.) Put the kernels in a large bowl, then hold each cob over the bowl and use a spoon or the back of a knife to scrape any remaining corn and the milk from the cob.

Grate the zest of the lime, preferably 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 lime zest. Continue to cook for 6 to 8 minutes, until the cream is absorbed by the corn. Add up to 3/4 cup more cream if desired for a creamier texture. Add salt to taste and stir in the chives.