yields six servings
4 slices smoked bacon
1/2 small onion, finely chopped
8 ears fresh sweet corn
salt and pepper to taste
Fry the bacon until crisp, drain it on paper towels and pour off all but 2 tablespoons of fat. Cut the bacon into small strips or crumble it and reserve. Add the onion to the fat in the skillet and fry until it softens. Husk the corn, cut the kernels from the ears and scrape the cobs to get all the milk. Add the corn with its milk to the onions in the skillet and cook for 2-3 minutes. Add bacon, season with salt and pepper as needed and serve.
bacon recipe courtesy of: Betty Fussell, "Crazy for Corn," Atlanta Journal