Fresh corn on the cob or quick frozen corn.
1/2 Cup Sweet or sour Cream Cream (I happen to only have sour cream so I used it)
Salt and Pepper to taste
2 Cups of Corn either fresh cut from the cob or frozen or canned
1 large lime or 4 key limes
3 T butter
3/4 to 1 cup heavy cream
1/8 tsp cayenne
1 1/2 T chopped chives
Grate the zest of the lime with a microplaner and set aside. Cut the lime in half. Melt the butter in a saucepan over medium heat, add the corn and 1 T of lime juice. Season with salt if needed. Reduce to medium low and cook sauce until all liquid has evaporated and corn is sizzling about 5-15 minutes depending upon whether you are using fresh corn.
Stir in 3/4 cup cream, cayenne, and lime zest continue cooking until cream has been absorbed by the corn.
Add up to 1/4 cup more cream if a more creamy sauce is desired. Add salt to taste and chopped chives.