Cast-Ironed Charred Corn

• 8 ears of corn, husks and silk removed

• 1/4 cup bacon, cut into small dice

• 1/2 tsp. unsalted butter

• 1/2 cup Vidalia onion, minced

• 1/2 cup heavy cream

• 1/2 tsp. salt

• Cracked black pepper,

• 1 tsp. chives, minced

To remove corn kernels, cut off the ends of each ear to make flat surfaces. Then, stand ears in a wide casserole dish and, one at a time, cut down the sides with a sharp knife. Next, hold each cob over a bowl and scrape with the back of a butter knife to remove the milk and pulp. Throw away the cobs and set liquid aside.Heat a cast-iron pan on medium-high heat then add the cut corn and cook for 2 to 3 minutes. Add the bacon and continue to cook until kernels are slightly charred. Remove from heat and set aside.In a saucepan, melt butter over medium to low heat. Add the onion and cook until soft, for about two to three minutes. Add the pulp liquid, charred corn, and heavy cream. Turn the heat to low and cook, stirring every four to five minutes. Season with salt and pepper and sprinkle with chives and you are ready to serve!