4 strips of bacon, diced
4 - 5 ears of cooked corn
1 tablespoon cracked black pepper
1/4 cup crumbled Gorgonzola cheese
In a large skillet, fry bacon until crisp. Meanwhile, cut corn off the cob and break up with hands.
Spoon all but about 1/4 cup of the bacon fat from the pan. Add corn and fry, stirring, until corn starts to brown and 'crackles'. Turn off heat and stir in pepper and Gorgonzola. Serves 3 - 4. Use as a side dish, sprinkled on top of a salad, or with scrambled eggs.
Note: For less fat, use Canadian bacon or turkey bacon with a little olive oil.