A great way to use up leftover corn for the season! Crispy bacon, cooked with corn and a few extra ingredients make this a side dish that everyone will love.
- 4 bands Bacon
- 2 tablespoons Reserved bacon fat
- 3 ears Corn, or enough kernels to make about 2 cups
- 1 teaspoon Salt to taste
- ½ teaspoon Cracked black pepper
- 1 tbsp Milk
- 1 tbsp Chopped chives (optional)
Cook bacon until crispy. Remove the bacon to a paper-lined plate and reserve about 2 tablespoons of bacon grease. Return the skillet to medium-low heat and add the corn. Stir and cook the corn for a few minutes, continuing to stir to warm the corn. Season with a generous pinch of salt and cracked black pepper.
Once the corn has softened a bit, add the milk. Stir again to warm the milk. Add chopped bacon stir. Place corn mixture in a serving dish and garnish with chopped chives. Get ready to dig.