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Cast-Iron Charred Corn

Serves 4

A touch of continental refinement to a farmhouse staple

August/September 2013

photo: Squire Fox

A love for all things French inspired 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, and Cumberland Island’s Greyfield Inn. Back in Athens as executive chef at Farm 255, Otawka brings a touch of continental refinement to farmhouse staples, as evidenced in this seared creamed corn thickened with cob milk and studded with bacon.

 

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

  1. 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.

  2. 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.

  3. 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 of Farm 255 in Athens, Georgia

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