Creamed Corn With Bacon

• 4 ears Corn, Husks And Silks Removed
• 2 Tablespoons Butter, Unsalted
• 1 whole Shallot, Finely Diced
• 1/4 cups Water
• 1/2 cups Heavy Cream
• 6 slices Bacon, Cooked Over Medium Heat Until Crisp, Then Crumbled
• 2 pinches Salt To Taste
• 2 dashes Pepper To Taste
• 1 dash Nutmeg, To Taste

1. Carefully cut the kernels off of the ears of corn. Heat a skillet over medium-high heat. Add the butter and shallots and cook for about 2 minutes. Add the corn niblets and water and bring to a boil. Then turn down heat, cover the skillet and cook about 10 minutes until corn is tender. Then add heavy cream, 1/2 of the crumbled bacon, salt and pepper to taste. Then grind the nutmeg straight into the skillet. Stir and cook until warmed through. Sprinkle the remaining crumbled bacon on top just before serving.

butter, shallot, ubc, heavy cream, bacon, salt, dashes pepper, nutmeg

Taken from tastykitchen.com/recipes/sidedishes/creamed-corn-with-bacon/ (may not work)