CCAST IRON CHARRED CORN SALAD

Cast Iron Charred Corn Salad

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.