- 6 ears corn, husked and cleaned
- 6 slices bacon
- 1/2 large green bell pepper, chopped
- Slice corn off of cob and scrape cob to release the milk. Set aside.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
- Retain 2 tablespoons of the bacon grease in the pan and fry pepper until just softened. Add the corn and cook until tender. Stir in the crumbled bacon and cook 1 minute more.