This is a heavenly way to serve corn fresh from the garden. Add freshly picked tomatoes and cornbread with a glass of sweet tea and you will surely think that “all is well with the world.”
12 ears fresh corn
8 slices bacon
4 tablespoons butter
2 to 4 teaspoons granulated sugar
2 teaspoons salt
¼ teaspoon black pepper
Cut the corn kernels from the ears and place them in a bowl. Scrape the corn milk and remaining pulp from each ear and add to the kernels. Cook the bacon in a heavy skillet until crisp. Remove the bacon and all but 2 tablespoons of bacon grease. Add the corn mixture, butter, sugar, salt, and pepper to the skillet. Cook over medium to low heat until the corn is tender and the mixture thickens. Stir often to prevent sticking. Serve in a vegetable bowl with crumbled bacon on top.
YIELD: 8 SERVINGS
Spray a grater with cooking spray before grating cheese, as this will prevent it from sticking to the grater.
