6 pieces bacon
10 fresh ears of corn
Milk
3 tbsp. butter
Salt and pepper

Fry bacon and set aside. Scrape corn kernels from the cobs. Heat bacon fat and add scraped corn. Fry lightly for 3 minutes, stirring constantly. Add enough milk to make cream corn consistency. Add butter, cook another 5 minutes. Add salt and pepper to taste. Pour in serving dish and sprinkle with crushed bacon.