6 ears corn, husked
4 tablespoons butter
4 slices bacon, sliced into 1/2-inch pieces
1/2 small Vidalia onion, minced
2 teaspoons fresh thyme leaves, chopped
1/2 cup heavy cream
1/2 cup chicken stock
2 scallions, thinly sliced
Cut the kernels from the corn and add to a medium bowl. After you cut the kernels off the cob, use your knife to scrape off all the remaining pulp and milk from the cob. You can use the trusty Bundt pan trick if you feel like it. Place the corn in the center hole of a Bundt pan and slice the kernels from the ear of corn. The pan will catch all the corn and keep you from making a mess.
Add 2 tablespoons of the butter and the bacon to a large skillet and set over medium heat. Cook the bacon, while stirring, until crisp, about 4 minutes. Remove with a slotted spoon to a paper-towel-lined plate. Add the onions to the skillet and saute until softened, 2 to 3 minutes. Stir in the corn and its pulp, the remaining butter and the thyme. Saute the corn until the thyme is fragrant and the corn is starting to turn ever so slightly golden, 2 to 3 minutes. Pour in the cream and chicken stock and simmer until the corn is just tender, 6 to 7 minutes. Swirl in the reserved cooked bacon and the sliced green onions.
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