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Ingredients
- 12 ears fresh white corn
- 10 slices bacon
- 1 stick margarine
- 2 Tbsp. sugar
- 1 c. milk (skim)
- 2 tsp. salt
Method
- Cut off corn from cob, cutting down the cob twice and then scraping the cob with a sharp paring knife.
- Set aside.
- Cook bacon in a large skillet until crisp.
- Remove bacon and reserve drippings in skillet.
- Add corn, margarine, sugar, salt and milk to skillet. Cook over medium heat about 20 to 25 minutes, stirring frequently. If corn is too thin, make a paste of 2 tablespoons cornstarch and about 1/4 cup milk.
- Stir until smooth and add to skillet.
- Stir into corn.
