Creamed Corn with Chives and Chiles

1. 1

   Cut 2 tablespoons of the butter into 1/2-inch cubes and refrigerate.

2. 2

   Heat the remaining 2 tablespoons butter in a medium saucepan over medium heat until it crackles.

3. 3

   Add the onion, bell peppers, garlic, thyme, rosemary, and cayenne and cook, stirring occasionally, until the onion is just translucent, 3 to 4 minutes.

4. 4

   Add the lemon juice, raise the heat to medium, and cook until most of the liquid has evaporated, about 1 minute.

5. 5

   Add the chicken stock, bring to a boil, and cook until reduced by half.

6. 6

   Add the corn kernels, bring to a simmer, and cook until tender, about 5 minutes.

7. 7

   Meanwhile, bring the cream just to a boil in a small saucepan.

8. 8

   Add the cream cheese and whisk gently until melted and smooth.

9. 9

   Add the cream mixture to the corn and stir gently until thoroughly incorporated, then simmer very gently for 3 to 4 minutes, stirring constantly.

10. 10

    Season with salt and white pepper to taste, then swirl in the cubed butter piece by piece until incorporated.

11. 11

    Stir in the shredded cheese.

12. 12

    Remove from the heat and stir in the scallions, chile, and chives.

13. 13

    Add more lemon juice and/or salt and pepper to taste and serve.

* Per serving · 4 servings · Values may vary.