This is the best way to make canned corn! It takes a little extra time but is so worth it.
3-4 slices of bacon, sliced (I did a whole pack)
1-2 tbsp bacon grease or butter, if needed
2 cans of corn
Salt and pepper, to taste
In a cast iron skillet over medium heat, fry bacon until crispy and all fat is rendered. Remove bacon from pan. Add or spoon off bacon grease so a thin layer of grease covers the bottom of the pan. Drain the cans of corn well with the Old Country Kitchenware Slotted Scoop. Add corn to the pan set over medium high heat and spread into a single layer. Cook, turning occasionally, for 8-10 minutes or until browned and caramelized. Add salt and pepper to taste. Top with reserved bacon.
