Fried Corn

1. 1

   Using a serrated knife, cut corn kernels from the cob and place in a large bowl; using a utility knife, scrape cob, into the bowl, to release any pulp and/or milky liquid that may remain in cob.

2. 2

   Cook bacon in a large skillet over medium high heat until crisp; drain on paper toweling, then coarsely chop.

3. 3

   Pour off all but 2 tablespoons of the bacon fat and cook shallots until they start to turn golden, about 3 or 4 minutes.

4. 4

   Add corn, thyme, salt and pepper and stir.

5. 5

   Add water and reduce heat to medium low; cook 30 minutes, stirring occasionally (the liquid will begin to thicken).

6. 6

   Add the bacon and, if you'd like more richness, the cream.

7. 7

   Increase heat to medium high and cook, stirring frequently, until the liquid is evaporated, 5 to 10 minutes.

8. 8

   Transfer to serving bowl and garnish with chopped chives, if desired.

No additional tips available.