From the article Corn on the Fourth of July, featuring five fresh corn recipes.
- With a sharp knife, cut the tips of the corn kernels from the cob. Scrape milk and pulp from cob with edge of knife. Set aside.
- Cook bacon in a skillet until crisp. Remove bacon, reserving 2 tablespoons drippings in skillet. Add corn and all the scrapings, butter and remaining ingredients to skillet.
- Cook over medium heat 10 to 12 minutes, stirring frequently.
- Transfer mixture to a serving dish and sprinkle with crumbled bacon.
Note: This recipe is easily doubled for a crowd.
Total time: 35 Min
Recipe editor Patricia Mitchell