Pan-Fried Corn

10		ears fresh corns-shucked
3  pieces		thick slab bacon
1/2  tablespoon		butter
1  pinch		ground black pepper
1  teaspoon		salt

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Remove corn from cobs by using a sharp knife; mash corn a bit. Slice bacon into 1-inch pieces. Cook bacon until brown in a large skillet. Remove bacon from skillet and add 1/2 stick butter to the pan. Over medium-high heat, pour in the corn. Fry in the grease and butter mixture. Lower temperature and simmer for 15 minutes. Season with black pepper. If corn seems too dry, add a little milk or water. (Add a splash of milk if too dry.)