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