Cut off tips of corn kernels into a large bowl;
scrape milk and remaining pulp from cob
with a paring knife.
Set aside.

Cook bacon in a large skillet until crisp;
remove bacon, reserving about 1/4 c. drippings
in skillet. Crumble bacon, and set aside.
Add corn, butter, and remaining ingredients
to drippings in skillet.

Cook over medium heat 20 min.,
stirring frequently. Spoon corn mixture into
a serving dish, and sprinkle with crumbled bacon.
Yield: 12 servings.