So creamed corn may sound like the most boring tasteless thing in the world. Creamed any vegetable sounds inherently unappealing and like something a mother serves to a child circa 1950 and the child has a fit. That's all I can think about in fact. I was lucky as a child to never receive creamed anything so this is my first experience with the whole genre of vegetable sides. What an experience it was! I love corn so much and I got some great ears of the sweet stuff from the farmers market but I had to find a way to prepare it so my boyfriend would eat it (he doesn't like it enough to just eat it off the cob like me). This recipe was calling my name for some reason probably because I already had some heavy cream I had to use up and I had corn. I needed no extra ingredients.
The Cilantropist which was adapted from Thomas Kellers cook book. The blog added more butter and cream so I decided to go with that version of the recipe.
3 ears fresh sweet corn
2 tbsp butter
juice from 1/2 lime
zest from 1/2 lime
1/2 cup heavy cream
1/8 tsp cayenne pepper
salt and pepper to taste
1. Remove the husks and as much silk as possible from the ears of corn. Using a large, sharp knife cut vertically down the ear to cut off the kernels on all of them. This is messy and kernels of corn will likely fly everywhere. Reserve the cobs. If you wish, rinse the kernels of corn in a large bowl to remove additional silks. Run the back of you knife down the cob to extract more corn juice, add this to the rest of the kernels.
2. Melt the butter in a large skillet over medium heat then add corn and lime juice. Stir well and continue cooking until the corn has absorbed most of the liquid, about 15 minutes. Add the heavy cream, zest and pepper. Cook until the corn has absorbed the cream which will take another 6 to 8 minutes. Add the chives and salt and pepper to taste. Serve warm.
Find this puppy on Meatless Mondays, My Meatless Mondays, and Just Another Meatless Monday.