Creamed Summer Corn
The best way to achieve nirvana here is to use the best ingredients available. Pull back a bit of the corn husks and smell the kernels; they should smell like sweet corn, not green or overly vegetal. The butter should taste fresh.
Ingredients
- 6 ears super-sweet white or yellow corn, shucked (see NOTE)
- 1 large lime
- 3 tablespoons best-quality unsalted butter
- Kosher salt
- 3/4 cup to 1 cup heavy cream
- 1/8 teaspoon cayenne pepper
- 1 1/2 tablespoons finely chopped chives, preferably from thin stems
Directions
Step 1
Use a sharp chef's knife to cut vertically down each ear of corn, slicing off the kernels. Place 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 milk from each cob.
Step 2
Use a Microplane grater to zest the lime, being careful not to include any pith. Cut the lime in half.
Step 3
Melt the butter in a very large skillet (more than 12 inches across) or saute pan over medium heat. Add the corn; squeeze about 1 tablespoon of lime juice over the corn and season with salt to taste. Reduce the heat to medium-low and cook for 5 to 7 minutes; the kernels should remain plump-looking yet any liquid in the skillet or pan should be evaporated.
Step 4
Stir in 3/4 cup of the cream; add the cayenne and the lime zest. Mix well and cook for a few minutes, until the mixture appears slightly thickened yet the corn is still looking plump. Add up to 1/4 cup cream as desired for a creamier consistency.
Step 5
Season with salt to taste; stir in the chives. Remove from the heat and transfer to a serving bowl. Serve warm.
Step 6
NOTE: To remove any remaining corn silk, place the just-cut corn kernels in a very large mixing bowl. Set a large bowl of water next to it. Swish your hand through the corn in a circular motion; the silk should stick to your hand. Rinse your hand in the adjacent bowl to remove the silk.