Cream style corn......with a twist

The lime and cayenne kick this up a notch.


From Thomas Keller's Ad Hoc at Home

6 ears super-sweet white or yellow corn, shucked and kernels removed with a large knife
1 large lime
3 tablespoons  unsalted butter
Kosher salt
3/4 to 1  cups  heavy cream
1/8 teaspoon cayenne pepper 
1 1/2 tablespoons finely chopped chives

Cut each end off the ear and shuck the corn.

Use a sharp knife to cut vertically down each ear of corn, slicing off the kernels.

Then scrape any remaining corn and corn 'milk' from each cob using a sturdy knife, or an ice cream scoop,  pressing down while scraping from top to bottom of each cob.

Zest the lime, using a micro plane grater,  being careful not to include any pith. Then, cut the lime in half.

Melt the butter in a very large skillet (more than 12 inches across) or saute pan over medium heat. Add the corn and its juice. Squeeze 1-2 tablespoons of lime juice over the corn and season with salt to taste.

 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 of the cream, the cayenne, 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.

I added a dusting of Cayenne pepper to my plate, along w the green beans and crab cakes.