Creamy Summer Corn

Adapted from Thomas Keller's Ad Hoc at Home and found in the Washington Post

~from Savoring Time in the Kitchen

This corn dish has 'attitude'.  With the zesty lime, cayenne pepper and chives, there is a wonderful dimension of flavor with each bite. To make sure corn is still fresh when buying, pull back the husk and push a fingernail into one kernel.  If it pops with juice, then it is fresh.

6 servings

6 ears super-sweet white or yellow corn, shucked* and kernels removed with a large knife or Corn Zipper

1 large lime

3 tablespoons best-quality unsalted butter

Kosher salt

1/2-3/4  heavy cream (or, as I did, substitute fat-free half & half to reduce calories)

1/8 teaspoon cayenne pepper (I like to use a little more)

1 1/2 tablespoons finely chopped thin chives

Over a large, rimmed baking sheet, use a sharp chef's knife to cut vertically down each ear of corn, slicing off the kernels. I love to use my corn 'zipper' for this step. Then, with a sturdy knife, scrape any remaining corn and corn 'milk' from each cob, pressing down while scraping from top to bottom of each cob.

Zest the lime, 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 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 for 5 to 7 minutes; the kernels should remain plump-looking yet any liquid in the skillet or pan should be evaporated.

Stir in 1/2 cup of the cream and add the cayenne and the lime zest. Mix well and cook for a few minutes, until the mixture appears slightly thickened yet the corn is still looking plump. Add up to 1/4 cup additional cream, if desired, for a creamier consistency.

Season with salt to taste; stir in the chives. Remove from the heat and transfer to a serving bowl. Serve warm.

* I like to remove any excess corn silk by holding each corn cob in my hands under running water in the sink.  I use a gently twisting motion with each hand twisting in the opposite direction over the cob to dislodge any remaining silk.