I fix it the way I watched my Nana fix it growing up.
Preparation: 15-20 minutes
Cooking time: 10 minutes
6-8 Ears of FRESH Corn (yellow or white)
1/4 cup of bell pepper
3 slices of bacon
Clean the cob and remove all of the outside and twist your hands around the cob to remove the hair while under water.
Above a round bowl, cut kernels from the cob into the bowl. Make sure you have a sharp knife and don’t go to deep. Start from the pointy side, and cut towards you…if it’s hard to cut…you are probably too deep. Once all the kernels are cut, take the knife and scrape the cob you just cut the kernels off of…take knife and scrape from the round side down into the bowl and do the same for the whole cob. Repeat for each ear of corn.
Chop the bell pepper up and add to the bowl of corn. Note: You can use any kind of bell pepper.
In a medium fry or saute’ pan, fry the bacon until it is crisp and remove it from the pan, drain the bacon. Add the corn from the bowl, into the same pan and stir. Add about 1/4 c of water, season to taste. I use garlic, creole seasoning, and a little pepper, crumble the bacon on top of the corn. Cover and cook for about 10 minutes.
If you like it sweet…and the corn is not naturally sweet, add a pinch of sugar.