Ingredients:
3 -4 ears fresh white corn or 3 -4 ears corn
4 slices bacon, cut up
1/2-1 cup half-and-half or 1/2-1 cup milk
1/2 cup vidalia onions, chopped (optional)
salt and pepper, to taste
Directions:
Fry the cut up bacon in a large cast iron skillet till just crisp.
While frying bacon, cut corn kernels off cob.
Remove cooked bacon and save for another recipe (I use mine in a tossed salad).
Empty all except 4 TBS bacon fat in pan.
If using onion, cook in bacon fat for a couple minutes on medium heat.
Add corn to skillet and season to taste with salt and pepper; cook and stir on medium heat until just beginning to brown.
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.
Add only enough half and half or milk to give it a creamy texture.
If using half and half and the consistancy is too thick, add a little milk to thin.
Continue cooking on low, stirring every now and then, until corn is tender, maybe 10-15 minutes.
Check and adjust seasoning adding more salt and pepper as needed.
Serves 4.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.