Creamed Corn with Lime

Wow, this is good.  This is Tom Keller’s recipe for Creamed Corn from his Ad Hoc Cookbook.  The base taste is lime chiffon with sweet corn.  This is a keeper recipe. 

Fresh corn on the cob or quick frozen corn. 

1/2 Cup Sweet or sour Cream Cream (I happen to only have sour cream so I used it)

Salt and Pepper to taste

2 Cups of Corn either fresh cut from the cob or frozen or canned

1 large lime or 4 key limes

3 T butter

3/4 to 1 cup heavy cream

1/8 tsp cayenne

1 1/2 T chopped chives

Grate the zest of the lime with a microplaner and set aside.  Cut the lime in half. Melt the butter in a saucepan over medium heat,  add the corn and 1 T of lime juice.  Season with salt if needed.  Reduce to medium low and cook sauce until all liquid has evaporated and corn is sizzling about 5-15 minutes depending upon whether you are using fresh corn. 

Stir in 3/4 cup cream, cayenne, and lime zest continue cooking until cream has been absorbed by the corn.

Add up to 1/4 cup more cream if a more creamy sauce is desired.  Add salt to taste and chopped chives. 

Serve.