Sweet Corn with Bacon, Onions and Cream
1 bag super sweet frozen corn, thawed or 10 ears of cooked corn, shucked
6 bacon slices, cut crosswise into 1-inch pieces
1 large onion, chopped
4 garlic cloves, finely chopped
1 cup heavy cream
3/4 cup finely chopped scallion
Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp, about 8 minutes, then, using a slotted spoon, transfer to paper towels to drain. Add the garlic and onions and cook in the bacon drippings remaining in skillet over low heat, stirring occasionally, until softened, 2 to 3 minutes. Add corn and cream and cook over moderately high heat, uncovered, stirring occasionally, until corn is heated through and the cream has thicken slightly, 10 to 15 minutes. Stir in scallion and season with salt and pepper to taste. Place creamed corn in a large serving bowl and sprinkle with the bacon before serving.
