Creamed Summer CornPosted: December 3, 2012
As some of you may know, I have a major obsession with corn. I can eat it every day for the rest of my life. True story. So, to further your (or my) corn addiction, try this: Ad Hoc creamed corn!
Even though this is a side dish, it’s definitely not an afterthought. The lime gives the dish a very interesting layer of flavor, but I think the amount called for in the cookbook is a bit too much. To prevent the lime from overpowering the freshness that comes from the chives, I ended up using the zest of half of a lime. As much as I am crrraaazy about corn on the cob, creamed corn is admittedly so delicious and comforting. I actually polished off a big bowl of it as a main course. Balanced diet? Hmmm…not really.
Cutting the kernels off the cobs is probably the most cumbersome step. Don’t you hate it when the kernels fly all over the place? Aside from that, the rest is a breeze.
Sometimes I make changes to the recipes for health-conscious reasons. If you want, you can substitute a portion of the cream with whole or low fat milk, but don’t replace the cream entirely. It won’t thicken up properly.
Creamed Summer Corn
Adapted from the Ad Hoc at Home Cookbook
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
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.
Grate the zest of half of a lime, preferably 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 of the lime juice, or to taste, over the corn.
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.
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.
*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.