8 large ears corn (preferably white), husks and silk removed
Kosher salt and freshly ground pepper
- In a large skillet (seasoned cast iron does well here) cook the bacon over medium high heat until crisp. Transfer to a paper towel lined plate; reserve the drippings in the pan.
- Cut the stalk ends of the corn to make a flat surface, then stand the ears up and shave the corn from the cobs with a chef's knife, leaving about half of each kernel on the ear. With the back of the knife, scrape the cobs over a shallow dish to extract as much liquid as possible. (You should have equal parts kernels and liquid; add water if necessary.) Return the skillet to medium-low heat and add the kernels and liquid.
- Season the corn mixture lightly with salt and pepper and cook until creamy, stirring often 30 to 45 minutes (add water if the pan gets too dry). Serve warm or a room temperature. Crumble the bacon on top.