Ingredients

8 fresh sweet corn ears
1/2 Pound bacon, cut in 1-inch pieces
2/3 Cup water
2 Tablespoon sugar
1/4 Cup milk
2 Teaspoon cornstarch
1 Tablespoon butter
salt and pepper to taste

Instructions

In a cake pan, cut corn from cob and scrape cob to get all the juice. Set aside. Cook bacon in a heavy skillet until crisp and remove. Stir corn into hot bacon drippings. Add water and sugar. Cook, stirring constantly, until it starts to thicken. Stir milk into cornstarch until smooth. Add milk mixture to corn. Cook over low heat until thickened. Stir in butter and season with salt and pepper. Garnish with bacon pieces.

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