Creamed corn - a Graham favorite

This is a Thomas Keller recipe that I stole from someone who stole it from Tom himself.
























3 ears of in-season, fresh sweet corn (yellow or white)
2 tablespoons butter
Juice from 1/2 lime
Zest from 1/2 lime
1/2 cup heavy cream
Small pinch of cayenne pepper (this gives a surprising amount of heat - Sarah will love it)
1 tablespoon minced chives (I forgot the chives - never made it out to the garden)
Salt to taste


Remove the husks and as much of the silks from the corn as possible. Hold the each corn upright, with the bottom of the cob flat on a cutting board, and use a large chef's knife to slice vertically down down the cob towards the cutting board to remove all the kernels. Use the back of a knife to scrape the corn cobs to collect any last kernels and remaining corn 'milk' into the medium bowl. The milk will spray all over the place so do this in an empty area.


Melt the butter in a large skillet over medium heat, then add the corn and lime juice, stirring to combine well. Continue to cook, stirring occasionally, until most of the liquid is absorbed by the corn, about 15 minutes. Add the cream, lime zest, and cayenne pepper, and cook for another 6-8 minutes, stirring, until the corn has absorbed the cream. Add the minced chives, and salt to taste. Stir well and serve immediately. We had salmon with a panko dressing on top. This is heart attack stuff.