Fried Corn

Directions

1. 1
   Using a serrated knife, cut corn kernels from the cob and place in a large bowl; using a utility knife, scrape cob, into the bowl, to release any pulp and/or milky liquid that may remain in cob.
2. 2
   Cook bacon in a large skillet over medium high heat until crisp; drain on paper toweling, then coarsely chop.
3. 3
   Pour off all but 2 tablespoons of the bacon fat and cook shallots until they start to turn golden, about 3 or 4 minutes.
4. 4
   Add corn, thyme, salt and pepper and stir.
5. 5
   Add water and reduce heat to medium low; cook 30 minutes, stirring occasionally (the liquid will begin to thicken).
6. 6
   Add the bacon and, if you'd like more richness, the cream.
7. 7
   Increase heat to medium high and cook, stirring frequently, until the liquid is evaporated, 5 to 10 minutes.
8. 8
   Transfer to serving bowl and garnish with chopped chives, if desired.