Found this in Garden and Gun – one of my favorite magazines for design inspiration and cooking inspiration! So easy, and so tasty. You could make this in a regular skillet, but if you have a cast-iron skillet, it gives you the option to keep the corn warm in the oven if you’re still cooking.
8 ears of corn, shucked
4 slices of bacon, diced
1/2 tsp unsalted butter
1/2 cup Vidalia onion, diced
1/2 cup heavy cream
1/2 tsp salt
fresh black pepper
2 tsp chives
1) Once corn is shucked, remove the corn kernels. Stand them on their ends in a wide dish and carefully cut down each side of the corn to remove kernels into the dish.
2) Heat cast-iron pan on medium-high. Add cut corn and cook for 3 minutes. Add bacon and cook until corn kernels are a little charred. Remove from heat, set aside.
3) In a saucepan, melt butter. Add onion and cook on medium-low about 3 minutes. Add corn/bacon to pan, then heavy cream. Reduce heat to low and cook for another 5 minutes. Season to taste with salt and pepper. Garnish with chives, and serve in a large bowl.