Cut corn off of cobs. Scrape milk and pulp into another bowl. Heat cast iron skillet on medium high. Add cut corn and cook for 2-3 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 2-3 minutes. Add pulp liquid charred corn and heavy cream Reduce heat to low and cook stirring often, 4-5 minutes. Season with salt and pepper. Sprinkle with chives and serve.
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