Ingredients
Scale
- 6 ears of corn
- 4 slices of bacon, diced
- 2 tablespoons butter
- 1 onion, finely diced
- Pinch of red pepper flakes
- 2 garlic cloves, minced
- 1 tablespoon sugar
- 1 cup heavy cream
- Salt and pepper, to taste
- 4 scallions, diced
Instructions
- Remove the husks and silk from the corn. Cut the kernels off the cobs.
- Meanwhile, crisp the bacon in a large skillet. Drain and reserve.
- To the drippings, add the butter and the diced onion. Cook over medium heat until soft and translucent. Add the red pepper flakes, garlic, and the corn and cook for 5 minutes more. Season, to taste, with sugar, salt, and pepper.
- Slowly incorporate the cream and stir to combine. Cook for another 5 minutes, or until the mixture is thickened and creamy. Serve garnished with the reserved bacon and diced scallions.