As a child I would go to my grandmothers garden and pick fresh corn for dinner. She would cut it off the cob and fry it. It was so delicious and the natural sweetness from the corn would come out from the heat. I have added a twist to her old recipe and it is delicious. I hope you enjoy it.
In an iron skillet, fry the bacon until crisp being careful not to burn. Remove the bacon and drain on a paper towel when done. Reserve the bacon drippings in the skillet.
Cut the corn off of the cob. Next, scrape the cob to remove the juice from the cob.
While the skillet is still hot add the corn to the skillet. Keep the skillet at a medium temperature and cook the corn stirring frequently. Add water or milk when needed. Salt and pepper to your taste. If you use Zatarain's creole seasoning, do not add salt. I used Zatarains this time and it was delicious. In about 15 minutes, the corn should be tender.
Stir in the butter until melted. Put the cooked corn in a serving dish and crumble the cooked bacon over the dish.