Thomas Keller's Creamed Corn
This recipe is really good. It is very simple and the flavours are divine. The cream and butter makes the creamed corn luscious and the pinch of cayenne pepper makes the dish pop with a gentle at the end. I loved it and the people I served it too loved it too – I’ve made this three times in five days! I’ve also made a ‘variation’ of it out of necessity, substituting calamansi for lime and I prefer it with latter.
Thomas Keller’s Ad Hoc at Home Creamed Corn Recipe
6 corn, shucked
1 large lime or 6 to 8 calamansi
2-3 tablespoons butter, unsalted
¾ to 1 cup heavy cream
A pinch of cayenne
Finely chopped chives
1. With a sharp knife, cut vertically down each ear of corn to slice off the kernels. Put the kernels in a large bowl, then hold each cop over the bowl and use a spoon or the back of a knife to scrape any remaining corn and the milk from the cob.
2. Grate the zest of the lime, preferably with a microplane grater; set aside. Cut the lime in half.
3. Melt the butter in a large frying pan over medium heat. Add the corn, squeeze about 1 tablespoon of the lime juice, or to taste, over the corn, and season with salt.
4. Reduce the heat to medium-low and cook until all of the liquid has evaporated, concentrating the flavour, and the corn is beginning to sizzle, 15 to 17 minutes.
5. Stir in ¾ cup cream, the cayenne, and lime zest. Continue to cook for 6 to 8 minutes, until the cream is absorbed by the corn. Add up to ¼ cup more cream if desired for a creamier texture. Add salt to taste and stir in the chives.