- 4 slices thick sliced smoked bacon
- 6 ears fresh corn
- 3 tablespoons butter
- 2 tablespoons hot pepper, chopped fine
- 1/4 cup (or more) heavy cream
- 2 tablespoon sugar
- 1 tablespoon flour
- Salt and white pepper to taste
In a large iron skillet or sauté pan, cook the bacon over medium heat until just crisp. Drain on paper towels and coarsely chop. Set aside. Wipe the grease from the pan with a paper towel. Meanwhile, select the two largest ears of corn and cut away the kernels; discard the cobs. Place a box grater in the center of a lipped platter. Grate the remaining four ears of corn, reserving the liquid as well as the solids. Discard the cobs.
Return the skillet to the stove over medium-high heat. Melt the butter and stir in the flour and sugar. Then add the corn kernels, the grated corn and corn liquid, the peppers and bacon. Stir until heated through, about 2 to 3 minutes. Quickly stir in the cream, adding more if necessary to just coat all the vegetables. Season to taste with salt and pepper.