CREAMED CORN

6 slices Bacon
8 large ears Corn, husks & silk removed
Kosher Salt & Fresh ground Pepper

In large Skillet, Cast Iron if you have it, cook the Bacon over Med-High heat until crisp. Transfer to Paper Towl, reserving the drippings in the pan. Cut stalks off end of corn to make it flat. Stand ears up and shave Corn from cob with Chef Knife leaving half kernels on cob. With back of Knife, scrape the cobs over a shallow dish to extract as much liquid as possible. You should end up with equal parts kernels and liquid. Heat Skillet over Med-Low heat and add Kernels and Liquid. Season Corn with Salt & Pepper and cook until creamy, stirring often, 30 to 45 mins. Add water to pan if it gets too dry. Serve warm with Bacon crumbled on top.