Grandma Moore's Creamed Corn (claire robinson's)

6 slices bacon
8 large ears corn (preferably white), husks and silk removed
Kosher salt and freshly ground pepper

1. 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.

2. 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.
3. 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.