Ingredients

The following ingredients have 4 Servings
  • 8 slices bacon (cooked crisp and crumbled)
  • ¼ medium onion (finely chopped)
  • 1 garlic clove (minced)
  • 4 cups 6-7 ears fresh corn kernels
  • ¼ cup all-purpose flour
  • 1½ cups half-and-half
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • One pinch of crushed red pepper flakes
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh basil

Instruction

  • Cook bacon in a large skillet until crisp. Remove and crumble the bacon; set aside. Reserve 2 tablespoons bacon drippings in the skillet.
  • Sauté the onion, over medium heat, in the bacon drippings, until translucent and tender. Add garlic, reduce heat to medium-low, and cook the garlic/onion mixture 30 seconds. Stir often.
  • Add corn, stirring often, 3 minutes or until tender.
  • Sprinkle the flour over the vegetables in the skillet and stir.
  • Slowly add the half-and-half and stir quickly until smooth.
  • Add salt, pepper, red pepper and cook about 5 minutes or until thickened.
  • Remove from heat and stir in the butter and basil.
  • Allow each person to garnish the corn with reserved bacon.
  • Enjoy!