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!

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Servings: servings

Author: Mary Younkin

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