- 6 slices bacon
- 8 large cobs fresh corn, preferably white, shucked and cleaned
- Kosher salt and freshly cracked black pepper
In a large skillet, cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.
On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef's knife. Return the skillet to medium-low heat, and add the corn kernels.
With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible (I just scraped it against the bowl).
Add the "milk" to the corn pan.
Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry. Crumble bacon in and stir.
Serve warm or at room temperature. It's even good warmed up the next day!
***I would like to point out that the hand featured in the above photos are the hands of Hubby. I promise that I am not that hairy.***