I make this in summer, and I try to use a variety of corn -- yellow and white. Gardeners will tell you that Silver Queen is the best, so if you see it, be sure to bring it home.
- 4 slices bacon
- 6 ears corn, shucked
- ½ medium onion, chopped
- 2 tablespoons flour
- Water, about a cup, maybe more
- Salt and freshly ground black pepper to taste
- In a cast-iron skillet, fry bacon until crispy. There are two ways to accomplish this: 1. Messy: on stovetop, fry for about 20 minutes. 2. Not so messy: in 350° oven for about 25 minutes. When bacon is crispy, set bacon strips on paper towels to drain and pour bacon grease into metal container.
- While bacon is cooking, prepare corn. Remove the corn from the cob -- hold cob upright and with a sharp knife held perpendicular to the cutting board, cut the kernels off one side. Place cob horizontally with the flat, cut side on the cutting board and slice off kernels, rotating cob. Do not discard cobs; you will use them in a minute.
- Place skillet over medium heat and add two tablespoons bacon grease to pan. Add onion and sauté until softened. Add corn and sauté until kernels are cooked and tender. Season with salt and pepper to taste. Add flour and cook for a couple of minutes, until the flour dulls the appearance of the corn. Take each cob and hold over the center of the skillet. With the back of your knife, scrape the cobs so that the corn "cream" falls into the pan. Now you can discard the cobs. Stir.
- Add water slowly to the pan while you stir, until you get the desired consistency. I prefer thicker but some may like it thinner, like a chunky gravy.
- Crumble bacon and stir into pot or top individual servings.