I call this my Deena Paul Summer Corn because I took some inspiration from one of my favorite southern chefs. I got some fresh corn from the local farmers' market and this is how I wanted to use it. Here's the recipe:
6 ears fresh corn (corn cut off the cob)
3 strips of bacon
1/2 can cream of onion soup
1 tbsp. butter
Fry the bacon in a deep skillet and drain on paper towel. Fry defrosted or fresh corn in bacon drippings for about 5 minutes, stirring to coat. Add butter and continue to fry corn until it begins to soften and brown very slightly. Add cream of onion soup and stir. Cook another few minutes until hot. Top with crumbled bacon! Yum!