- 1/4 cup butter
- 6 ears fresh corn on the cob
- 4 slices thick slab bacon
- black pepper to taste
Place the uncooked corn on the cob on a plate, upright. Us a sharp knife or a corn on the cob gadget to remove the kernels from the cob. Place the fresh corn kernels in a medium size saucepan. Place any corn milk (the white liquid) from slicing the corn off of the cob in the pan as well.
Fry four slices of thick slab bacon in a medium size fry pan. Place the bacon on paper towels to cool and drain. After the bacon has cooled, cut the strips into one inch pieces. Add the bacon pieces to the saucepan with the corn kernels. Add a 1/4 cup butter to the pan with the corn and bacon. Season with black pepper to your taste.
Cook the fresh corn kernels and bacon under medium heat for about 10 – 15 minutes or until hot and cooked through, serve immediately.
My husband and I didn’t need to season the corn with salt. The bacon added enough salt to the corn so that wasn’t necessary. Taste the corn before salting, you may find you don’t need it.