Ingredients
8 ears corn
3 slices bacon
1 medium yellow onion, diced
1/2 cup whole milk
Salt and pepper
1/4 to 1/2 teaspoon red-pepper flakes
1/2 cup torn fresh basil leaves
Preparation
Grate corn into a medium bowl. In a large heavy pot, cook bacon over medium-high until crisp. With tongs, transfer to paper towels to drain. Add onion to pot and cook until soft, 8 minutes.
Add corn and accumulated juices and cook 5 minutes. Slowly stir in milk and cook until thick and creamy, about 2 minutes. Season with salt, pepper, and red-pepper flakes. Crumble bacon over corn mixture and top with basil.
