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1
Cut the kernels from the corn and add to a medium bowl.
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2
After you cut the kernels off the cob, use your knife to scrape off all the remaining pulp and milk from the cob.
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3
You can use the trusty Bundt pan trick if you feel like it.
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4
Place the corn in the center hole of a Bundt pan and slice the kernels from the ear of corn.
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5
The pan will catch all the corn and keep you from making a mess.
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6
Add 2 tablespoons of the butter and the bacon to a large skillet and set over medium heat.
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7
Cook the bacon, while stirring, until crisp, about 4 minutes.
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8
Remove with a slotted spoon to a paper-towel-lined plate.
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9
Add the onions to the skillet and saute until softened, 2 to 3 minutes.
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10
Stir in the corn and its pulp, the remaining butter and the thyme.
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11
Saute the corn until the thyme is fragrant and the corn is starting to turn ever so slightly golden, 2 to 3 minutes.
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12
Pour in the cream and chicken stock and simmer until the corn is just tender, 6 to 7 minutes.
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13
Swirl in the reserved cooked bacon and the sliced green onions.
