Creamy Corn with Bacon

By á-47

Ingredients

• 6 slices bacon
• 8 large ears corn (preferably white), husks and silk removed
• salt and pepper

Preparation

Step 1

Cook the bacon until crisp. Transfer to paper towels. Reserve the dripping in the pan.

Shave corn from the cobs with a chef's knife, leaving about half of each kernel on the ear. With the back of the knife, scrape the cobs over a shallow dish to extract as much liquid as possible. (you should have equal parts kernels and liquid; add water if necessary). Return the skillet to medium-high heat and add the kernels and liquid.

Season the corn mixture lightly with salt and pepper and cook until creamy, stirring often (30-45 minutes). Add water if the pan gets too dry.

Serve warm or at room temperature.

Crumble the bacon on top.