4 ears fresh corn
2 medium sweet onions
1/2 tsp. salt
6 slices bacon
2 tbsp. light molasses
1/4 tsp. pepper

Cut corn from cob. Set aside. Cook bacon in heavy skillet until crisp. Save 1 tablespoon drippings in skillet. Crumble bacon and set aside. Add thin sliced onion to drippings in skillet. Cook over medium heat, stirring often, for 15 minutes or until onion is caramel colored. Add corn and cook for 8 minutes, stirring often. Stir in molasses, salt and pepper. Sprinkle with crumbled bacon.