Step 1

Add the bacon to a cold 10-inch, cast-iron skillet over medium-low heat and cook for about five minutes or until the fat starts rendering out of the bacon.

Step 2

Turn the heat up to medium and cook, frequently turning, for another four to five minutes or until the bacon is browned and crispy. Remove the bacon and drain it on paper towels. Set aside. Leave the grease in the skillet.

Step 3

While the bacon is cooking, grab a deep bowl and a sharp knife. Hold each ear of corn up and slice the kernels off. You may have to go around several times to get all of the kernels. Then, take the back of the knife and scrape the cob to get all of that milky goodness. Don't skip this step.

Step 4

Add the butter to the skillet and when it is melted, add the corn. Season it with salt and pepper.

Step 5

Stir and cook it for anywhere from five to fifteen minutes. (The amount of time it will take to cook depends on how fresh the corn is; just-picked corn barely needs any cooking at all, and if it's older, it will take longer.) For this dish, it's important to taste it as it cooks to know when it's done.

Step 6

Remove it from the heat, top with crumbled bacon and serve immediately.