- 4 slices of bacon
- 10-12 ears of corn, shucked, stripped and scraped
- 1/2 tablespoon of granulated sugar
- 4 tablespoons of unsalted butter
- Up to 1/2 cup of whole milk, half and half, or heavy cream, optional
- Fresh cracked black pepper, to taste
- Kosher salt, only if needed (taste first!)
- Parsley, to garnish, optional
Cook the bacon to crisp; remove, chop and set aside, reserving the bacon drippings in the skillet. While that is cooking, clean the corn, except remove on the tops of the corn kernels. Then, using the blunt side of the knife, scrape the remaining pulp and milk from the cob. Sprinkle the kernels with the sugar; stir and set aside.
In the same skillet that you fried the bacon in, add all of the butter to the bacon drippings and melt over medium heat. Add all of the corn, pulp and juices, and about 1/2 tablespoon of the cream. Continue cooking over medium heat, stirring often, and adding just a splash of cream as the corn begins to dry, just enough to keep the corn just lightly moist. Continue cooking, stirring and turning the corn occasionally, adding cream as needed, for roughly 35 to 40 minutes, or until tender. Taste and add salt and pepper as needed. Turn the heat up to medium high and fry the corn until the corn begins to brown.
Transfer corn to a serving dish, crumble bacon on top and sprinkle with parsley, if desired.
Makes about 4 cups.