Ingredients:
6 ears fresh corn (frozen corn can be used)
4 slices bacon
1/2 c. milk
1 tsp. salt
1/4 tsp. freshly ground black pepper
Pinch sugar
Directions:
1. With sharp knife, cut corn kernels from cob. Also, scrape pulp out with back of knife. Set aside.
2. Cut bacon in half and fry in heavy iron skillet until crisp. Drain on paper toweling.
3. Discard all but 4 tablespoons bacon fat. Add corn. Cook without stirring until bottom is browned. (Lift corn from the side with spatula to check.)
4. When well browned, add milk and seasonings, stirring until well combined. Cover and cook over low heat 10 minutes longer. Arrange bacon over top and serve. (Can also crumble bacon and stir into corn.)
Good served with chops or fried chicken, buttered green beans and sliced fresh tomatoes.
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