Creamed Corn
Print recipe
| Serves | 4 |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Total time | 1 hour |
| From book | Ad Hoc at Home |
Ingredients
- 4 ears of corn, shucked
- 2 tablespoons butter
- 3/4 cups heavy cream
- 1 lime, juiced
- kosher sat and fresh pepper
Note
I added 1/2 cup of fine diced red pepper to my corn, and added it when there were 5 minutes left to to cook the corn (before adding the cream)
You can add any of the following:
- 2 TBL diced jalapeño
- 1/2 cup diced ham
- 1 scallion sliced thin
- 1 TBL finely chopped chives
Directions
| Step 1 | |
 Using a sharp knife or corn stripper, remove the kernels from all ears. After kernels have been removed, run the back of the knife against the cob to remove any remaining corn pieces, and any starch | |
| Step 2 | |
 Melt butter in a 12" pan over medium-low heat, when butter is melted add corn and lime juice, season with salt and pepper Season lightly and add more if needed before serving Cook, stirring occasionally until all liquid is gone, and corn is starting to sizzle 15-17 minutes | |
| Step 3 | |
 Add cream, and cook an additional 8-10 minutes, adding more cream if needed, if it starts looking dry Taste for salt and pepper, and serve | |