6 ears of corn, shucked
1 lime
3 tbsp butter
¾ - 1 cup heavy cream
Cayenne, pinch
Salt
Chives for garnish
1. Shuck corn then slice off the kernels. Use a spoon or the back of a chefs knife to scrape off any leftover corn and milk from the cob
2. Zest 1 lime and set aside
3. To a pan melt 3 T butter then add your kernels
4. Add the juice of your zested limes and season with salt
5. Cook your corn on medium low heat until the liquid has evaporated about 15-20 minutes
6. Add 3/4 cup of heavy cream, your lime zest and a pinch of cayenne and continue cooking until the corn gas absorbed almost all the cream (about 5 minutes)
7. Add more cream to finish (optional)
8. Adjust the seasoning and garnish with fresh cut chives
6 ears of corn, shucked
1 lime
3 tbsp butter
¾ - 1 cup heavy cream
Cayenne, pinch
Salt
Chives for garnish
1. Shuck corn then slice off the kernels. Use a spoon or the back of a chefs knife to scrape off any leftover corn and milk from the cob
2. Zest 1 lime and set aside
3. To a pan melt 3 T butter then add your kernels
4. Add the juice of your zested limes and season with salt
5. Cook your corn on medium low heat until the liquid has evaporated about 15-20 minutes
6. Add 3/4 cup of heavy cream, your lime zest and a pinch of cayenne and continue cooking until the corn gas absorbed almost all the cream (about 5 minutes)
7. Add more cream to finish (optional)
8. Adjust the seasoning and garnish with fresh cut chives