The last time I had creamed corn, it came out of a can. In fact, every time I've ever had creamed corn, it's come out of a can. And I'm not complaining: after all, it's corn (good) and cream (good), so what can possibly be bad about this?
I've come to realize, however, that the right question to ask is not "How could this possibly be bad?" but rather "How could this be even better?" And the answer to this question is: fresh creamed corn, Ad Hoc style.
- 6 ears supersweet corn, shucked
- 1 large lime
- 3 tablespoons butter, unsalted
- ¾ to 1 cup heavy cream
- 1/8 teaspoon cayenne
- 1 ½ tablespoons finely chopped chives
Put the kernels in a large bowl, then hold each ear of corn over the bowl and use a spoon or the back of a knife to scrape any remaining corn and the milk from the cob.