Creamed Summer Corn Recipe

INGREDIENTS:

• 6 ears sweet corn, shucked
• 1 large lime
• 3 tbsp unsalted butter
• 1 cup heavy cream
• 1/8 tsp cayenne pepper
• sea salt, to taste
• 1 tbsp chives, finely chopped

INSTRUCTIONS:

1. With a sharp knife, cut vertically down each ear of corn to slice off the kernels. Put the kernels in a large bowl, then hold each cup over the bowl and use a spoon or the back of a knife to scrape any remaining corn and the milk from the cob.
2. Grate the zest of half of a lime, preferably with a microplane grater; set aside. Cut the lime in half.
3. Melt the butter in a large frying pan over medium heat  Add the corn, squeeze about 1 tablespoon of the lime juice, or to taste, over the corn.
4. Reduce the heat to medium-low and cook until all of the liquid has evaporated, concentrating the flavor, and the corn is beginning to sizzle, about 15 to 17 minutes.
5. Stir in cream, cayenne pepper, and lime zest. Continue to cook for 6 to 8 minutes, until the cream is absorbed by the corn. Add salt to taste and stir in the chives.

Notes:
*Yellow and white corn both work. If you want to use frozen corn, just add it directly to the pan without defrosting.
*If you prefer a subtle chive flavor, add it along with the cream, cayenne pepper, and lime zest to allow it to cook a bit. If you don’t like chives at all, you can use flat-leaf parsley.


Source: The Tasty Bite

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