Grandma Moore's Creamed Corn

Name: Grandma Moore's Creamed Corn
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 6 slices bacon; 8 large ears corn (preferably white), husks and silk removed; Kosher salt and freshly ground pepper

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Level: Easy
Total: 50 min

Prep: 15 min
Cook: 35 min

Yield: 4 servings

Level: Easy
Total: 50 min

Prep: 15 min
Cook: 35 min

Yield: 4 servings

Ingredients

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6 slices bacon

8 large ears corn (preferably white), husks and silk removed

Kosher salt and freshly ground pepper

Directions

In a large skillet (seasoned cast iron does well here), cook the bacon over medium-high heat until crisp. Transfer to a paper towel-lined plate; reserve the drippings in the pan.
Cut the stalk ends of the corn to make a flat surface, then stand the ears up and shave the corn from the cobs with a chef's knife, leaving about half of each kernel on the ear. With the back of the knife, scrape the cobs over a shallow dish to extract as much liquid as possible. (You should have equal parts kernels and liquid; add water if necessary.) Return the skillet to medium-low heat and add the kernels and liquid.
Season the corn mixture lightly with salt and pepper and cook until creamy, stirring often, 30 to 45 minutes (add water if the pan gets too dry). Serve warm or at room temperature. Crumble the bacon on top.