Step 1

Prepare the corn: If using fresh corn, shuck and cut the kernels from 3 ears (about 1 1/2 cups) into a bowl, then use the back of your knife to scrape against the cobs to release the moisture into the bowl (also known as “milk”). If using frozen corn, place 10 ounces frozen corn kernels in a shallow bowl and let sit at room temperature to thaw, about 45 minutes. If using canned corn, drain 1 (about 15-ounce) can corn kernels.

Step 2

Finely chop 1/2 small yellow onion (about 1/2 cup). Finely chop fresh chives until you have 2 teaspoons, if using.

Step 3

Melt 2 tablespoons unsalted butter in an 8-inch cast-iron or other medium skillet over medium-high heat. Add the onion, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook until light golden brown, about 2 minutes.

Step 4

Add the corn kernels (and “milk”) and 1/2 cup heavy cream or half-and-half. Simmer until the corn is tender and the cream has reduced slightly, 2 to 4 minutes. Taste and season with more kosher salt as needed. Top with the chives.