Creamed corn is always present on my Thanksgiving table but I make it throughout the year as well. This recipe is adapted from Thomas Keller’s Ad Hoc Creamed Corn. When I make this dish during the summer I often add lime to give it a summer twist.

I often make this dish a few days ahead of time, vacuum seal it then warm it and serve it from a crock pot. When making ahead, I use a full cup of cream. It looks soupy but that liquid gets absorbed during re-heat in the crockpot.

Ingredients

8 ears of corn (Costco)
8 tablespoons unsalted butter
Kosher salt
¾ to 1 cup heavy cream
1/8 teaspoon cayenne (if desired)

Summer modification:
1 large lime
1½ tablespoons finely chopped chives (optional)

Directions

1. Rinse the corn to remove as many silk strings as possible. This is easier than picking them out one at a time later in the process.

2. Stand a corn earn vertically on a cutting board. With a chef’s knife, cut down the side of the ear to slice off the kernels. Rotate and repeat 3 times so that you are left with a rectangular corn ear. Place kernels in a large bowl and reserve rectangular ear for later use.

3. Stand the rectangular corn ear vertically, use a spoon (concave part facing down towards the board) to scrape out the remaining corn and milk. Add the corn bits and milk to the bowl of corn kernels. Discard the ears.

4. Melt the butter in a large pan (I use All-Clad TK™ Copper Core Sauteuse) over medium heat.

5. Add the corn kernels and season with salt. Reduce heat to medium-low and cook until all the liquid has evaporated and the corn is beginning to sizzle, 15-18 minutes.

6. Stir in heavy cream. Continue to cook for 6 to 8 minutes, until the cream is absorbed by the corn. Taste and add more salt, if necessary, and cayenne, if desired.

If using lime, zest and juice between step 3 and 4. Add the lime juice in step 5 and the lime zest in step 6.

If using chives, add in step 6.