A love for all things French inspired Whitney Otawka, then a college student, to take her first restaurant job. From that little creperie in Berkeley, California, she went on to assume high-profile positions at such leading Georgia restaurants as Five & Ten in Athens, the Greyfield Inn on Cumberland Island, and Farm 255 in Athens. The chef, cookbook author, and recipe developer brings a touch of continental refinement to farmhouse staples, as evidenced in this seared creamed corn thickened with cob milk and studded with bacon.
Food & Drink
Cast-Iron Charred Corn
Serves 4
A touch of continental refinement to a farmhouse staple

photo: Squire Fox
Ingredients
-
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, to taste
1 tsp. chives, minced
Preparation
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, carefully 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. Discard cobs and set liquid aside.
Heat a cast-iron pan on medium-high. Add cut corn and cook for 2 to 3 minutes. Add bacon and continue to cook until kernels are slightly charred. Remove from heat and set aside.
In a medium saucepan, melt butter over medium-low. Add onion and cook until soft, about 2 to 3 minutes. Add pulp liquid, charred corn, and heavy cream. Reduce heat to low and cook, stirring often, 4 to 5 minutes. Season with salt and pepper. Sprinkle with chives and serve.
Recipe from chef Whitney Otawka
Related Stories:

Recipe
Boiled Peanuts with a Japanese and Mexican Kick
For one Top Chef, perfecting his spicy take on a Southern favorite became an obsession

Recipe
Toya Boudy’s Prize-Winning Beignets with Raspberry Coulis
Bring a bit of classic New Orleans sweetness to your kitchen

Recipe
Fluff Bake Bar’s Sunken Kisses
Houston “Sugar Fairy” Rebecca Masson shares a peanut buttery treat for Valentine’s Day
Trending Stories:

Music
Head On Over to “Reba’s Place”
Country superstar Reba McEntire is set to open an intimate music venue in her Oklahoma hometown

The Wild South
The Holy Grails of Southern Shells
Scouring a beach for seashells? Keep an eye out for these three prized—and gorgeous—finds

Food & Drink
The Art of the Tampa Cuban
A Tampa native dishes on the city’s most famous sandwich—and what it takes to make it