Just when I thought fresh summer corn on the cob couldn’t get any better, I made this Creamed Summer Corn! It’s light, buttery, creamy and has something so absolutely wonderful in it– LIME. Casey swore there had to be some magical spice in the creamed corn. He sat at the dinner table devouring bite after bite, trying to figure it out. There’s a bit of cayenne in the mix, but that’s it! The lime is really what turns this creamed corn into something absolutely unreal. You’ll see.
I made this recipe with 9 ears of corn for the 6 of us, and paired it with a few slabs of ribs while we were on vacation in Tahoe. Guess what? There was no creamed corn left. Good sign? Most def!
And we’re off!
Get your ingredients ready. If you’re blogging on the road, bring your own dish towel!
Shuck that corn!
Zest that lime!
Spill that cayenne!
Put the corn in a skillet.
With butter! Let it sizzle.
Add some lime juice. More sizzling!
Add the good stuff- cream, lime zest & cayenne.
Simmer down now.
Chop those chives!
Put it on a plate. Top with chives!
Serve with some ribs & wine.
Check out that moose place mat. We’re totes on vacation.
Creamed Summer Corn
Serves 6
(recipe from the Ad Hoc at Home Cookbook)
- 6 ears white corn, shucked
- 1 large lime
- 3 tablespoons unsalted butter
- kosher salt
- 3/4 to 1 cup heavy cream
- 1/8 teaspoon cayenne (or more if you like spice!)
- 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. Put the kernels in a large bowl, then hold each cob over the bowl using a spoon or back of a knife to scrape any remaining corn and the milk from the cob.
Grate the zest of the lime, 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 the lime zest. Continue to cook for 6 to 8 minutes, until the cream is absorbed by the corn. Add up to 1/4 cup more cream if desired for a creamier texture. Add salt to taste and stir in the chives.
