Ingredients
The following ingredients have 5 Servings
- 4 slices bacon
- 10-12 ears white, yellow or bi-color corn on the cob, shucked, stripped and scraped
- 1/2 tablespoon granulated sugar
- 4 tablespoons unsalted butter
- Up to 1/2 cup whole milk, half and half or heavy cream, optional
- Freshly cracked black pepper, to taste
- Kosher salt, only if needed (taste first!)
- Fresh herbs, such as parsley, to garnish, optional
Instruction
- In a large cast iron skillet, chop bacon and cook to crisp; remove and set aside, reserving the drippings in the skillet.
- While that is cooking, clean the corn, except remove only 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 tablespoon of the cream.
- Continue cooking over medium low heat, stirring often and adding additional cream as the corn begins to dry, just enough to keep the corn slightly moist.
- Reduce to low and simmer about 30 minutes, or until corn is tender.
- Add pepper and half of the bacon; taste and adjust for salt only as needed.
- Transfer corn to serving dish, crumble remaining bacon on top and sprinkle with parsley, if desired. Recipe may easily be halved.
