Another wonderful side-dish to consider for your next barbecue is this creamy and zesty corn dish from Thomas Keller. The nice thing about this dish, rather than corn-on-the-cob, is that you can make it earlier in the day and have it ready to heat and serve when the steaks or hot dogs come off the grill.
It will be a while before fresh locally-grown corn is available here but there has been some wonderful Florida corn arriving at the grocery stores recently. My favorite is the bi-colored corn. I prefer to chose cobs that are not the biggest because that usually means they are younger and more tender. I always peel back the husk and poke a fingernail into a kernel to see if it pops with juice. Then I know I have found juicy, fresh corn.
Fresh corn kernels and corn juices are mixed with lime zest, lime juice, cayenne pepper, chives and a little cream to create a piquant corn dish that will hold it's own with any variety of grilled meats.
This is my favorite tool for removing kernels from a corn cob, the Corn Zipper. It makes removing corn kernels quick and easy!
Zesty and Creamy Summer Corn
Adapted from Thomas Keller's Ad Hoc at Home and found in the Washington Post
This corn dish has 'attitude'. With the zesty lime, cayenne pepper and chives, there is a wonderful dimension of flavor with each bite. To make sure corn is still fresh when buying, pull back the husk and push a fingernail into one kernel. If it pops with juice, then it is fresh.
6 ears super-sweet white or yellow corn, shucked* and kernels removed with a large knife or Corn Zipper
1 large lime
3 tablespoons best-quality unsalted butter
1/2-3/4 heavy cream (or, as I did, substitute fat-free half & half to reduce calories)
1/8 teaspoon cayenne pepper (I like to use a little more)
1 1/2 tablespoons finely chopped thin chives
Over a large, rimmed baking sheet, use a sharp chef's knife to cut vertically down each ear of corn, slicing off the kernels. I love using my Corn Zipper for this step. Then scrape any remaining corn and corn 'milk' from each cob using a sturdy knife, pressing down while scraping from top to bottom of each cob.
Zest the lime, being careful not to include any pith. Then, cut the lime in half.
Melt the butter in a very large skillet (more than 12 inches across) or saute pan over medium heat. Add the corn and its juice. Squeeze 1-2 tablespoons of lime juice over the corn and season with salt to taste. Reduce the heat to medium-low and cook for 5 to 7 minutes; the kernels should remain plump-looking yet any liquid in the skillet or pan should be evaporated.
Stir in 1/2 cup of the cream and add the cayenne and the lime zest. Mix well and cook for a few minutes, until the mixture appears slightly thickened yet the corn is still looking plump. Add up to 1/4 cup additional cream, if desired, for a creamier consistency.
Season with salt to taste; stir in the chives. Remove from the heat and transfer to a serving bowl. Serve warm.
* I like to remove any excess corn silk by holding each corn cob in my hands under running water in the sink. I use a gently twisting motion with each hand twisting in the opposite direction over the cob to dislodge any remaining silk.
This recipe is right up my alley... love the lime and cayenne. I haven't run across that nifty corn gadget yet. Where did you find it? As usual, fabulous photos, Susan. Enjoy your afternoon.ReplyDelete
Nevermind - found them for sale online.ReplyDelete
Susan, this looks so good, I could just have this dish for dinner and no need for meat! That little gadget is a very handy tool. The only corn cutters I've seen are much larger and made of wood. Your photos, Susan, make food look like art. xo,ReplyDelete
Splendid hues of mauve..the flowers are beautiful..that little iris:)ReplyDelete
The corn sounds unique and delicious too..great idea your sides for BBQS..
The yard looks green and happy! This sounds like a great side dish Susan! I actually enjoyed some nice FL corn recently myself. That's a nifty little toy you have there... might follow ButterYum to Google and check it out:@)ReplyDelete
Better then corn on the cob! I would love this! The pictures from your garden are so pretty!ReplyDelete
I think this sounds wonderful and I have that same little tool. I think it works like a charm. If you visit my blog, do a search for Coyote Corn. Another good corn recipe with an attitude.ReplyDelete
Your flowers are beautiful! I have to find me one of those corn thingy. We all love corn here...ChristineReplyDelete
The corn looks fantastic! My family would really love this one and I'll be making it as soon as I see corn at the market. Cool gadget, I have one of those, works great! Love the mosaic.ReplyDelete
I used to grow my own corn when we lived in New Jersey, so I can tell by looking at the kernels whether its fresh. But that doesn't always mean it's sweet. Love your photos.ReplyDelete
We love corn at our house and just today I saw some imported corn at the market. I'm going to save this recipe to my hard drive because I've never read one quite like it.ReplyDelete
Lovely garden photos and the recipe looks really good! Thanks, and have a good week,ReplyDelete
Oh Susan, I love those photos from your garden -- very sophisticated colors! And now my mouth is watering for corn... I love spicy food, so I'm definitely trying this!ReplyDelete
Oh yummy!!! That corn dish looks wonderful. The flower mosaic is beautiful.ReplyDelete
Have a beautiful week!!
We love corn and creamed corn here. This recipe sounds wonderful, I may have to tame it a bit to have my darling enjoy it, but it would jazz things up to have such a delicious taste sensation.ReplyDelete
How lovely. Food and flowers! Very well done. Love the mosaic. Thanks for sharing. KarieReplyDelete
Susan, this sounds wonderful. We just had creamed corn tonight with cream cheese - pure sin, but this sound great with the lime juice and spiciness. I have already printed it and we will definitely try it. I can't wait for the fresh corn season either.I have never seen the corn zipper! I will have to look for one of those.ReplyDelete
Your mosaic is just gorgeous. What beautiful deep colors. Have a wonderful week.
Great recipe! I also love the corn zipper, I've had one for years!ReplyDelete
I could easily finish the whole whole bowl and ask for a 2nd helping of this gorgeous creamy corn! Love your corn zipper.ReplyDelete
I prefer the bi-colored corn as well. I think it's a little sweeter. Creamed corn was my father's favorite. Wish he was still here so I could see his face when he took a spoonful of this recipe! Love the lime and cayenne additionsReplyDelete
These spices and the lime are perfect with corn! Love that corn zester, this is the classic best recipe for corn.ReplyDelete
I love corn and will have to look for the corn zester! Lovely shots from your garden. Have a fun week!ReplyDelete
Our weather has been so cool that it may be September before we get any local corn. This looks like a wonderful recipe, Susan, and I can't wait to try it. In the meantime I will watch for some good grocery store corn.ReplyDelete
a perfect dish for memorial day, i recently spotted fresh corn at my local store! thanks for sharing!ReplyDelete
Oh my! This looks so yummy! We love corns, and I think that I can finish the a bowl of this! Thanks for sharing the recipe, have a nice day!ReplyDelete
There is nothing better than fresh picked corn on the cob but it can be a bother to serve to a gathering. This looks like an absolutely delicious alternative. Due to all our rain, it will be awhile before fresh corn is at the local farmers' markets but I have seen some nice corn in the grocery store.ReplyDelete
wonderful corn recipe and great tips for buying itReplyDelete
Susan, thanks for this recipe, this looks like a perfect accompaniment to a barbecue -- and sumple too. I am saving it for fresh corn. JoniReplyDelete
That corn dish looks wonderful Susan!It's barbecue time and this is a perfect recipe!A warm hug...ReplyDelete
Ooooh, I love the idea of creamed corn with an attitude! Thanks for this! www.delightfulcountrycookin.comReplyDelete
That corn zipper thingy looks awesome! And so does this, by the way. I love the idea of making your own creamed corn, as here in the south people tend to just open up the can! (and I do the grocery store-corn on the cob test too....get lots of weird looks from other shoppers!)ReplyDelete
Sounds like a great sub till the local corn is available in July! pretty mosaic!ReplyDelete
I love corn and this sounds so tasty! Love your pretty mosaic too, Susan.ReplyDelete
I can't wait for sweet corn season! This looks delicious! My hubby doesn't like corn on the cob- he'd much rather have it in a dish like this one.ReplyDelete
I love cream corn, this is such a wonderful side dish. Thanks for the great tip!ReplyDelete
Man, I cannot wait for fresh local corn! This recipe will definitely be made! How creamy delicious!ReplyDelete
Susan, this corn dish looks fabulous...and I will definitely make this since my niece in coming this weekend and she loves everything that has corn. Looks delicious and super creamy. Have a wonderful week :-)ReplyDelete
I have the Ad Hoc book and love this recipe! I also have a personal recipe that I learned in a kitchen I worked in that uses corn and corn juice to cream the corn naturally with the starch in the juice!ReplyDelete
I totally have this bookmarked in my Ad Hoc cookbook because it sounds just awesome! I'll definitely wait for fresh corn to come my way, but you made me even more excited to make this!ReplyDelete
And years ago, when we lived in Ill. a favorite was breakfast on the beach to watch the sun rise over Lk Michigan! :-)ReplyDelete
This sounds simply amazing & refreshing. thanks for sharing such wonderful recipe. Hope you're enjoying your day.ReplyDelete
I remember asking one of our sons what vegetable they would like me to grow in our small garden, and they said corn! LOL Too big for my little garden ;o) This sounds delicious, and your garden is looking great too.ReplyDelete
A very delicious way to treat corn..yum!ReplyDelete
All pics from your garden looks great!
I've never seen a corn zester before - I have to find one of those! I love a good gadget. And this creamed corn looks fantastic.ReplyDelete
It looks delicious Susuan! And I'm impressed with that great tool! We actually forget to eat corn here, since it is not really a French "delicacy"...in fact, corn is viewed upon as animal food and something that is used behind the scenes...you know...for flour etc. I once looked at a packet of vacume packed corn in the supermarket and an elderly lady came to me and asked how to cook it. After explaining to her, she shrugged her shoulders and walked on, not interested in trying it. But I of course, will!ReplyDelete
I have been trying to comment for 3 days... this looks Fantastic; Love you corn thingy.ReplyDelete
If you go to Name/URL sometimes it worksReplyDelete
I heart corn and this looks delicious!ReplyDelete
Now I just ned to wait for the corn to grow. Looks sensational!ReplyDelete
First - those photos from your garden are not nearly big enough for us to enjoy! Second, I also have Ad-Hoc cookbook and have not used it once, so THANK YOU for motivating me to dust it off and open it up. What is the matter with me these days???? This recipe sings of flavour and summer... we haven't our fresh corn out at all yet, but I will look for other recipes in the book I can use until we do. (Yes, I know I can use the cobs of corn that arrived from Mexico last week...but, I think I will wait. It just seems like the right thing to do.)ReplyDelete
Big hugs to you, Susan,
Looks so solft and perfect,love the presentation too,thanks for thr awesome recipe,love your kitchen,hug.ReplyDelete
Hi, your recipe will be featured, tomorrow, at Bizzy the Explorer. We are searching for corn recipes.ReplyDelete