This is a great way to dress up corn without any added cream, and no one will ever know until they ask for the recipe.
Ingredients
3 strips of bacon cooked until crisp and crumbled
2 tbsp of bacon fat left in the pan from cooking the bacon
2 medium leeks cut lengthwise and then across into 1/4-inch half moons, washed well
6 ears of corn shucked, silk removed. Cut kernels from 2 ears. Using the side with the largest-sized grater holes, grate the remaining 4 ears in a large bowl.
1/2 cup water
2 tbsp chopped chives
Salt and pepper to taste
Instructions
In a large skillet over medium heat cook the bacon until crisp, crumble, and set aside.
In the same skillet with the bacon fat, cook the leeks until soft, about 3-4 minutes. Then add the corn kernels and cook for 2-3 more minutes. Next add the grated corn, stir to mix. Add the 1/2 cup of water and cook for another 2-3 minutes. Mix in the crumbled bacon and chives. Season with salt and pepper and serve.