Fried Corn - Bev's Style

Directions

1. 1
   Fry the cut up bacon in a large cast iron skillet till just crisp.
2. 2
   While frying bacon, cut corn kernels off cob.
3. 3
   Remove cooked bacon and save for another recipe (I use mine in a tossed salad).
4. 4
   Empty all except 4 TBS bacon fat in pan.
5. 5
   If using onion, cook in bacon fat for a couple minutes on medium heat.
6. 6
   Add corn to skillet and season to taste with salt and pepper; cook and stir on medium heat until just beginning to brown.
7. 7
   Add a little half and half (milk; or a combination of both) and continue to cook, stirring, adding more liquid as it begins to evaporate.
8. 8
   Add only enough half and half or milk to give it a creamy texture.
9. 9
   If using half and half and the consistancy is too thick, add a little milk to thin.
10. 10
    Continue cooking on low, stirring every now and then, until corn is tender, maybe 10-15 minutes.
11. 11
    Check and adjust seasoning adding more salt and pepper as needed.
12. 12
    Serves 4.