Fresh Creamed Corn
3 ears corn
4 slices bacon
2 cloves garlic, minced
1 sprig lemon thyme, chopped
Salt and pepper
Chopped chives for topping
In a deep skillet, cook the bacon over medium heat, until crisp. (I used center cut bacon which is less in fat, but gives enough fat to coat the corn and still crisped up like I needed.) When the bacon is cooked and crispy, transfer to a paper towel-lined plate and set aside for later.
To prepare the corn, first shuck the corn. Using a large shallow dish as your working bowl, use a chef's knife to cut half the corn kernel off the cob. (The working bowl should catch the cut kernels.) Then with the back of the knife, carefully scrape off the remaining kernel on the cob. You'll notice that this method will extract the corn juice from the kernel and cob. This is the natural cream you're looking for. You should have about equal parts kernel and liquid.
Turn the skillet you cooked the bacon in to low heat. Add the corn kernel and liquid to the bacon fat. Add the garlic, thyme, salt and pepper to taste. Cook, stirring occasionally for 30 mins.
Then transfer to a bowl. Chop the cooked bacon from earlier. Mix in the chopped bacon and top with chives. Enjoy!