Creamed Summer Corn | James Beard Foundation
This summer recipe comes from JBF Award–winning chef Thomas Keller’s cookbook Ad Hoc at Home.
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Ingredients
- 6 ears supersweet white or yellow corn, shucked
- 1 large lime
- 3 tablespoons (1 1/2 ounces) unsalted butter
- Kosher salt
- 3/4 to 1 cup heavy cream
- 1/8 teaspoon cayenne
- 1 1/2 tablespoons finely chopped chives
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