This is an easy, uncomplicated dish that takes best advantage of wonderful summer corn. I think you could easily adapt it to your tastes by adding bacon, onion, red peppers, crushed red pepper flakes, any herbs you may have in abundance, etc.

Creamed Summer Corn
From Ad Hoc at Home, by Thomas Keller
Serves 6
Printable version

6 ears supersweet white or yellow corn, shucked
1 large lime
3 tablespoons (1-1/2 oz.) unsalted butter
Kosher salt
¾-1 cup heavy cream
1/8 teaspoon cayenne
1-1/2 tablespoons finely chopped chives

With a sharp chef’s knife, cut vertically down each ear of corn to slice off the kernels. Put the kernels in a large bowl, then hold each cob over the bowl and use a spoon or the back of a knife to scrape any remaining corn and the milk from the cob [this is messy; don’t do it with any of the following close by: your iPhone, your mail, you tv and/or remote controls, the glass of wine you may require while cooking].

Grate the zest of the lime, preferably with a Microplane grater; set aside. Cut the lime in half.

Melt the butter in a large frying pan over medium heat. Add the corn, squeeze about 1 tablespoon lime juice, or to taste, over the corn, and season with salt. Reduce the heat to medium-low and cook until all the liquid has evaporated, concentrating the flavor, and the corn is beginning to sizzle, 15-17 minutes.

Stir in ¾ cup cream, the cayenne, and lime zest. Continue to cook for 6-8 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.