Creamed Summer Corn

Serves 4

2 ears – supersweet corn, shucked
1–  lg lime
1½ T – unsalted butter
s&p to taste
6 T – heavy cream
1 – pinch cayenne
¾ T – finely chopped chives  

1. Cut kernels off cobs into large bowl
2. Re-scrape cobs to get all milk
3. Grate zest from lime, cut lime in half
4. Melt butter in frying pan over medium heat.
   Add corn, juice of ½ lime, s&p
5. Reduce heat to med-low, cook until most liquid evaporated &
   corn begins to sizzle (10-15 min)
6. Stir in cream, cayenne, & lime zest. Continue to cook for 5 to 8 minutes
7. Add salt to taste, stir in chives