Creamed Summer Corn

Serves 4

2 ears - supersweet corn, shucked
1-  lg lime
1½ T – unsalted butter
s&p to taste
6 T – heavy cream
1 – pinch cayenne
¾ T – finely chopped chives  

  1. Cut kernels off cobs into large bowl
  2. Re-scrape cobs to get all milk
  3. Grate zest from lime, cut lime in half
  4. Melt butter in frying pan over medium heat.
    Add corn, juice of ½ lime, s&p
  5. Reduce heat to med-low, cook until most liquid evaporated &
    corn begins to sizzle (10-15 min)
  6. Stir in cream, cayenne, & lime zest. Continue to cook for 5 to 8 minutes
  7. Add salt to taste, stir in chives 

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