Serves 4


2 ears supersweet corn, shucked
1 lg lime (or key 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 min
7. Add salt to taste, stir in chives

Adapted from Thomas Keller’s Ad Hoc at Home

Originally featured in “Seasonal Comfort” – September 2013