Fried Corn - Bevs Style - white corn

Method

• Fry the cut up bacon in a large cast iron skillet till just crisp.
• While frying bacon, cut corn kernels off cob.
• Remove cooked bacon and save for another recipe (I use mine in a tossed salad).
• Empty all except 4 TBS bacon fat in pan.
• If using onion, cook in bacon fat for a couple minutes on medium heat.
• Add corn to skillet and season to taste with salt and pepper; cook and stir on medium heat until just beginning to brown.
• Add a little half and half (milk; or a combination of both) and continue to cook, stirring, adding more liquid as it begins to evaporate.
• Add only enough half and half or milk to give it a creamy texture.
• If using half and half and the consistancy is too thick, add a little milk to thin.
• Continue cooking on low, stirring every now and then, until corn is tender, maybe 10-15 minutes.
• Check and adjust seasoning adding more salt and pepper as needed.
• Serves 4.