Ingredients

Instructions

  1. Fry the cut up bacon in a large cast iron skillet till just crisp.
  2. While frying bacon, cut corn kernels off cob.
  3. Remove cooked bacon and save for another recipe (I use mine in a tossed salad).
  4. Empty all except 4 TBS bacon fat in pan.
  5. If using onion, cook in bacon fat for a couple minutes on medium heat.
  6. Add corn to skillet and season to taste with salt and pepper; cook and stir on medium heat until just beginning to brown.
  7. Add a little half and half (milk; or a combination of both) and continue to cook, stirring, adding more liquid as it begins to evaporate.
  8. Add only enough half and half or milk to give it a creamy texture.
  9. If using half and half and the consistancy is too thick, add a little milk to thin.
  10. Continue cooking on low, stirring every now and then, until corn is tender, maybe 10-15 minutes.
  11. Check and adjust seasoning adding more salt and pepper as needed.
  12. Serves 4.