creamed corn (ala thomas keller)

Ingredients:

6 ears corn, shucked

1 large lime

3 tablespoons unsalted butter

kosher salt to taste

¾ -1 cup heavy cream

1/8 tsp cayenne

1 ½ tablespoons chopped chive

Directions:

With a sharp knife, holding the cob of corn vertically, slice off the kernels.

Place the kernels into a large bowl. Hold each cob over the bowl and with a large spoon scrape any remaining corn and milk from the cob into the bowl.

Grate the zest of the lime 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 and squeeze about one tablespoon of limejuice over the corn and season with salt. Reduce heat to medium-low and cook until all the liquid has evaporated and the corn begins to sizzle, about 15-17 minutes.

Stir in ¾ cup cream, the cayenne and the lime zest. Continue to cook for 6-8 minutes until the cream is absorbed by the corn. Add ¼ cup more cream if a creamier texture is desired. Add salt to taste and stir in the chives.

Serves 6