Surf and Turf with Creamed Corn and Spring Vegetable Medley

Thomas Keller’s Ad Hoc at Home Creamed Summer Corn Recipe
serves 2, generously

2 ears of supersweet corn, shucked
1 large lime
1 1/2 tablespoons unsalted butter
salt
1/4 cup and 2 tablespoons heavy cream (Derek used whole milk)
pinch of cayenne
3/4 tablespoon finely chopped chives

With a sharp 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.

Grate the zest of the lime and 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 of the lime juice, or to taste, over the corn, and season with salt.

Reduce the heat to medium-low and cook until all of the liquid has evaporated, concentrating the flavour, and the corn is beginning to sizzle, 15 to 17 minutes.

Stir in the cream, the cayenne, and lime zest. Continue to cook for 6 to 8 minutes, until the cream is absorbed by the corn. Add salt to taste, stir in the chives and enjoy hot.