Source: John Malik, Executive Chef Augusta Grill Greenville, South Carolina

2 cups fresh shucked corn, about 4 ears
1/3 cup heavy cream
2 scallions, finely chopped
Salt and freshly ground white pepper to taste
Pinch of fresh chopped parsley
Cayenne pepper (optional)
Fresh butter

Shave the corn off of the ears with a serrated knife; then using the back of the knife shave the cobs again to remove the corn juice. Combine this with the salt, pepper, scallions, cream and cayenne then place in an appropriately sized buttered baking dish. Bake at 325 degrees F for approximately 45 minutes.

Serve bubbling hot.

Servings: 4