Creamed Summer Corn

• 6 ears supersweet white or yellow corn, shucked
• 1 large lime
• 3 tablespoons (1 1/2 ounces) unsalted butter
• Kosher salt
• 3/4 to 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. (To remove any silk, see Note.) 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, 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 to 17 minutes.

Stir in 3/4 cup cream, the cayenne, and lime zest. Continue to cook for 6 to 8 minutes, until the cream is absorbed by the corn. Add up to 3/4 cup more cream if desired for a creamier texture. Add salt to taste and stir in the chives.