Once upon a sweet summer time the sister’s would hustle their way into the kitchen and watch our mother scrape the kernel from each cob and salivate like Pavlov’s Dog! She would be breaking a sweat to make sure she got every kernel, because she knew we would lap up every morsel of that goodness. We just have to tell you that every time she turned her back we would flop our lips over that corn. By the time supper came we only had maybe a tablespoon of corn to eat! She would be so livid with us and holler, get out of that pot you ungrateful heathens.  

12 ears of silver queen corn shucked, stripped

4 slices of bacon

4 tablespoons butter

½ cup whipping cream

Salt to taste

Black pepper to taste

½ teaspoon Cajun seasoning

½ tablespoon sugar, if needed

In a large iron skillet over medium heat; fry bacon until crisp. Remove bacon and set aside, reserving bacon drippings. Meanwhile remove kernels from cob by using cheese grater. Once all kernels are removed, using the blunt side of the knife, scrape the remaining pulp and milk from the cob. In the same pan over medium heat add corn to the reserved bacon drippings. Slowly stir in heavy cream and season with salt, pepper and Cajun seasoning. Continue to stir scraping the bottom of the pan for about 5 minutes. Reduce heat to medium low and cook for additional 20-25 minutes stirring often. Stir in butter and crumbled bacon. Serve immediately.