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• 6 ears fresh corn
• 4 slices bacon (uncooked)
• 1/4 cup butter
• 1 tablespoon milk
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

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. Makes about 6 servings.

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Note: This recipe is easily doubled for a crowd.