Ingredients

The following ingredients have 4 Servings
  • 4 cups fresh corn kernels (scraped off the cob (about 6 ears))
  • 4 slices thick cut bacon (diced)
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon granulated sugar
  • fresh chives, parsley (use as garnish if desired)

Instruction

  • Place the diced bacon into a large heavy-duty skillet or cast iron pan and cook medium-high heat until browned and crisp, about 10 minutes.
  • Remove the bacon pieces from the pan and set on a paper towel to drain.
  • Drain the bacon grease from the pan, leaving 1-2 tablespoons remaining in the pan.
  • Heat the grease and the butter over medium-low heat until foamy.
  • Add the fresh corn kernels in an even layer.
  • Fry the corn, stirring occasionally.
  • If needed lower the heat if necessary to keep the butter and the corn from burning
  • Fry until the corn is light golden in places, about 13-15 minutes. Add in the cooked bacon.
  • Sprinkle with the salt and pepper and if desired, the sugar to sweeten it a bit.
  • Garnish with fresh minced chives or freshly minced parsley if desired.