I don’t know how, but every time I come home from Florida, I somehow manage to bring a sinus infection along with me. I’m not sure if you’ve tried it, but flying when each and every sinus cavity in your head is completely blocked is not the most fun experience. And, of course, I then managed to get poor Mikey ill, as well! Luckily, we’re both now on antibiotics, and getting healthier by the day!
For the second installment of Summer Corn 4 Ways, I am sharing with you one of the tastiest, and simplest corn recipes out there: Thomas Keller’s Summer Creamed Corn from Ad Hoc at Home. This is not the type of weird, mushy, always oddly sugary, creamed corn that you find on the canned goods aisle, no, this is so much more than that. This is a side dish that will show off all of the best components of fresh, summer corn. It actually has texture! The crunchy kernels explode with every bite, filling your mouth with natural sweetness that pairs beautifully with the acidity of the lime, and the mild spiciness of the cayenne. Something tells me that topping this corn with some lump crab meat would be the total cat’s meow. Some one try that and get back to me, alright?
Thomas Keller’s Creamed Corn
recipe from here
- 3 ears sweet corn, shucked
- 1 small lime
- 1 1/2 tbsp unsalted butter
- 1/2 cup heavy cream
- pinch of cayenne
- 1 tbsp chopped chives
- With a sharp knife, cut vertically down each ear of corn to slice the kernels off the cob. (This works best if you either put the end of the corn in the hole of a bundt pan, or rest the end of the corn on a smeller bowl that has been turned upside down in a larger bowl.) Use the back of the knife, or a spoon, to scrape any remaining corn and juices from the cob.
- Zest 1/2 of the lime into a small bowl and set aside.
- In a large pan over medium heat, melt the butter. Add n the corn, and squeeze the juice from half the lime over top. Season, to taste, with salt.
- Reduce the heat to medium-low and cook for 15-20 minutes, until all of the liquid has evaporated, and the corn begins to sizzle.
- Stir in the cream, zest, and cayenne and cook for 5-10 more minutes until the cream is absorbed. Add salt, to taste, and stir in the chives.