Fresh Creamed Corn
Crisp sweet corn is cooked in butter with a squeeze of lime then transformed with cream and a dash of cayenne. It is mouthwateringly delicious!
Servings: 6 servings
Ingredients
- 6 ears corn shucked
- 1 large lime juiced, about 3 tablespoons
- 3 tablespoons butter
- ¼ teaspoon Kosher salt plus more to taste
- 1 cup heavy cream
- ⅛ teaspoon cayenne pepper
- 2 tablespoons finely chopped chives or green onions
- 2 tablespoons fresh cilantro chopped
Instructions
- Melt the butter in a large frying pan over medium heat. Add the corn and 2 tablespoons of lime juice. Sprinkle with salt.
- Reduce the heat to a medium-low and cook until all the liquid has evaporated, concentrating the flavor, and the corn is beginning to sizzle, 15 to 17 minutes.
- Stir in ¾ cup of cream, the cayenne, and the rest of the lime juice. 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 additional salt to taste and stir in the chives. Sprinkle with cilantro before serving.
Notes
After cutting the kernels from an ear of corn, put them in a large bowl. Set a medium bowl of water next to the large bowl. Swish your hands through the corn in a circular motion-any remaining corn silk will stick to your hand. Rinse your hand in the other bowl as you remove the silks.
Nutrition
Calories: 186kcal · Carbohydrates: 1g · Protein: 1g · Fat: 20g · Saturated Fat: 13g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 5g · Trans Fat: 0.2g · Cholesterol: 60mg · Sodium: 153mg · Potassium: 43mg · Fiber: 0.04g · Sugar: 1g · Vitamin A: 787IU · Vitamin C: 0.4mg · Calcium: 28mg · Iron: 0.1mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!