I have to say, I can’t believe I made it this far in life without every trying creamed corn. The closest thing I have ever tasted that was close to creamed corn was my mother’s corn pudding, a huge vat of gelatinous corn deliciousness that is only served at Thanksgiving. Sorry mom, but this is much much better. Without a doubt, this is the easiest Thomas Keller recipe I have ever prepared. The better the corn, the better the dish, and for the BEST corn, head over to Norman’s Farm Market.
Most Thomas Keller recipes are bit more involved, but this recipe is super easy and the results were spectacular. I keep making a mental note, to freeze the corn I get in my weekly CSA, so I can make this dish on Thanksgiving, but I keep eating it because it is so good. This week I am determined to buy a ton of corn, freeze the kernals, and put it away for Thanksgiving, I suggest you do the same.
Recipe after the jump
Ad Hoc’s Creamed Summer Corn – Recipe
- 6 ears supersweet corn, shucked
- 1 large lime
- 3 tablespoons butter, unsalted
- Salt
- ¾ to 1 cup heavy cream
- 1/8 teaspoon cayenne
- 1 ½ tablespoons finely chopped chives
- 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 cop 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 the lime, preferably with a microplane grater; set aside. Cut the lime in half. Bonus tip: position the microplane upside down, this will allow you to keep all of the zest and leave the pith on the lime. See picture above/
- 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, and season with salt.
- 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 ¾ cup cream, the cayenne, and lime zest. Continue to cook for 6 to 8 minutes, until the cream is absorbed by the corn. Add up to ¼ cup more cream if desired for a creamier texture. Add salt to taste and stir in the chives.
{ 2 comments… read them below or add one }
i have made this and it is so yum. made the buttered farro last night……so good!
We just made this tonight, minus the lime (we did not have any). The whole family loved it. We loved it so much, I am almost afraid to add the lime the next time we make it. There will be a next time too, very soon. Thank you for a quick, easy and delicious recipe.