Creamed Summer Corn
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.
- 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
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.