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
A touch of continental refinement to a farmhouse staple
photo: Squire Fox
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
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
Mango Rice Pudding
An elegant fruit dessert from a beloved Indian restaurant in Houston
Coconut Crab Dip
A Houston chef combines South Indian flavors and Southern seafood in one decadent spread
Why Fermented Honey Should Be Your New Secret Ingredient
Explore the joys of infusing the sweet-and-sticky stuff in the Stinging Bee’s Knees cocktail and beyond
Arts & Culture
Boone, North Carolina: A Hippie Town with a (Serious) Football Problem
One local’s take on Appalachian State’s gridiron success—and why this mountain town just might win you over
The Southerners’ Big Fall Reading List
G&G editors and contributors share what books to cozy up with this autumn
Six Coveted Fall Bourbon Releases—and Alternative Sips to Try
While scoring a hard-to-find bottle is a thrill, there’s a wealth of flavors to explore